Eat rice and then dessert with corn?… "Eat it at this time to control your weight"

 

Corn nutrients are concentrated in the embryo part. Removing the kernel by hand also removes the embryo, reducing nutrient loss. When cutting the kernel with a knife, it is good to use a spoon or similar tool to scrape out the embryo before use. Let's take another look at the corn that is commonly seen these days.

 

Steamed corn, sweet corn, sugar corn... steamed tastes better than boiled.

 

Snack corn is divided into glutinous corn, sweet corn, and sugar corn. They differ in taste and texture. In Korea, glutinous corn has been cultivated for a long time, and people's taste buds may be accustomed to it. Glutinous corn tastes better when steamed than when boiled. When preparing, leaving about 2-3 layers of the inner husk increases the flavor. This helps retain moisture, resulting in a moist and chewy texture. Sweet corn and sugar corn are soft and sweet. Sweet corn is usually classified into regular sweet corn and high-sugar sugar corn.

 

Carbohydrates make up 27-35%, so... as a dessert after a meal? It's better to eat when you're hungry in the afternoon.

 

Corn kernels are rich in linoleic acid, an essential fatty acid that helps lower triglycerides and cholesterol, and prevents arteriosclerosis caused by narrowing blood vessels. 100g of corn contains 4.5 to 4.8g of dietary fiber, which inhibits fat absorption in the body and aids intestinal movement. Eating about one ear of corn as a snack when feeling hungry in the afternoon provides a moderate sense of fullness and helps prevent overeating at dinner. Corn contains 27 to 35% carbohydrates, so eating it after rice as a dessert can significantly increase carbohydrate intake, raise blood sugar levels, and potentially lead to weight gain.

 

Why do they go well with protein-rich foods like beans, milk, and eggs?

 

The digestibility and caloric content of corn are not inferior to rice and barley, but it is relatively lacking in essential amino acids such as lysine and tryptophan. Therefore, when using corn as a meal ingredient, it is nutritionally supplemented by consuming it with protein-rich foods such as beans, milk, meat, and eggs, which are high in lysine and tryptophan. Corn is also rich in vitamins B1, B2, E, and minerals such as potassium and iron.

 

These benefits of corn silk... When is it necessary to store corn in the freezer?

 

Corn silk also has high value of use. It contributes to reducing swelling and is widely used in teas. A paper has been published indicating that the maysin component in corn silk extract reduces blood cholesterol levels and inhibits enzymes that synthesize cholesterol in the liver, which is effective in preventing vascular diseases (National Institute of Agricultural Sciences data). Additionally, the maysin component promotes the synthesis of hyaluronic acid, which helps moisturize the skin and prevents dryness. When hyaluronic acid synthesis is promoted, the restoration of the skin's stratum corneum speeds up and it helps improve damaged skin barriers (National Institute of Food and Agriculture data).

 

Since corn's sweetness decreases over time as its sugars convert to starch, it is best to store it in the freezer if not eaten immediately. First, steam the corn once, then divide it into portions to eat before it hardens, and store them in the freezer. Frozen corn can be used by removing the kernels to cook rice or by steaming again in a steamer, allowing you to enjoy it all year round.