Many people know about corn, and corn is also one of people’s favorite foods. At the same time, there are many dishes made with corn. Of course, corn also has many functions. So is corn a carbohydrate? Some people still know it. No. So, is corn a carbohydrate? Let’s find out together below!
Is corn a carbohydrate?
Corn is a carbohydrate. According to research, every 100 grams of corn contains 106 kcal of calories, 2.9 grams of fiber, 4.0 grams of protein, 1.2 grams of fat, and 22.8 grams of carbohydrates.
The carbohydrates in corn kernels are mainly starch and sugar. It is divided into simple carbohydrates and complex carbohydrates. Simple carbohydrates include monosaccharides, disaccharides, trisaccharides and sugar alcohols, etc. Most of these sugars have functional properties and have important nutritional value in the food industry; complex carbohydrates are divided into structural carbohydrates and structural carbohydrates that make up the body of corn kernels. Store carbohydrates.
The efficacy and role of corn
Corn protects the liver, promotes gallbladder, diuresis and swelling, and prevents cataracts. It is one of the oldest cereal foods on the table around the world. As the slogan of eating whole grains gets louder and louder, people have re-recognized the importance of corn to human health. It is sweet in taste and mild in nature, has the effects of protecting the liver and improving eyesight, clearing away dampness and heat, benefiting the liver and gallbladder, preventing and treating cataracts and age-related macular degeneration, and can lower blood pressure, lipids, and sugar.
Corn is a favorite food of many people, and there are thousands of dishes made from corn. Smooth and delicious boiled waxy corn, sweet and delicious sweet corn soup, delicate and fragrant polenta... It makes you swallow your mouth just thinking about it. But did you know? This whole grain, known as the "golden crop", also has the effect of curing diseases.
As a good health food among whole grains, the functions of corn certainly go beyond these. More than 50% of the fat in corn (corn oil) is linoleic acid and lecithin, which has the effects of lowering cholesterol, preventing and treating hypertension, coronary heart disease, cell aging and brain function degradation, and has the effect of resisting vascular sclerosis.
Corn also contains a large amount of vitamin E, which can inhibit platelet aggregation and the formation of oxides, and has the function of improving atherosclerosis. In addition, vitamin E can also promote cell division, regulate nerve and endocrine functions, make subcutaneous tissue plump, and skin cells elastic and shiny.
No more than a livingVitamin E is relatively sensitive to temperature. If you boil the corn kernels like making corn soup, the vitamin E in it may be completely destroyed. Therefore, if you want to bring out the effect of vitamin E in corn, eating corn salad is a good way. idea.