Eat rice and dessert is corn. "Eat this time for weight control."

Corn has nutrients concentrated in the embryo part. Removing the kernel by hand also removes the embryo, reducing nutrient loss.

 

It is good to use a spoon or similar tool to cut out the core and scrape out the embryo.

 

Let's learn more about corn, which has been seen a lot lately.

 

Boiled corn, sweet corn, Chodang corn... Steamed tastes better than boiled.

 

Snack corn is divided into sticky corn, sweet corn, and sugar corn.

 

The taste and the texture of chewing are different.

In our country, sticky corn has been cultivated for a long time, and people's taste buds may be accustomed to it.

 

Steamed corn tastes better than boiled corn. When preparing it, steaming with about 2-3 layers of the inner husk left on enhances the flavor. This helps retain moisture, resulting in a moist and chewy texture. Sweet corn and sugar corn are tender and naturally sweet. Sweet corn is usually divided into regular sweet corn and sugar corn, which contains more sugar.

 

 

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 eye contains abundant linoleic acid, an essential fatty acid, which helps reduce triglycerides and cholesterol, and prevents arteriosclerosis caused by narrowing of blood vessels.

 

100g of corn contains 4.5 to 4.8 grams of dietary fiber, which helps inhibit fat absorption in the body and promotes intestinal movement.

 

Eating about one ear of corn as a snack in the afternoon provides a moderate sense of fullness and helps prevent overeating at dinner.

 

Corn contains 27-35% carbohydrates, so eating it after a meal as a dessert can significantly increase carbohydrate intake, raise blood sugar levels, and 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 in meal menus, it is nutritionally complemented by consuming it with protein-rich foods such as beans, which are high in lysine, milk, meat, and eggs, which are rich in tryptophan.

 

Corn is also rich in vitamins B1, B2, E, as well as 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 utility. It contributes to reducing swelling and is widely used in teas.

 

A paper has been published indicating that the mayisin component in corn silk extract reduces blood cholesterol levels, inhibits enzymes involved in cholesterol synthesis in the liver, and is effective in preventing vascular diseases (National Institute of Agricultural Sciences data).

 

Additionally, the Meisin ingredient 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 accelerates and helps improve damaged skin barriers (National Institute of Food and Drug Research data).

 

Since the sweetness decreases as the sugar converts to starch over time, it is better to store corn in the freezer if you do not plan to eat it immediately.

 

First, steam the corn once, then once it cools down, divide it into portions to eat before it hardens and store them in the freezer.

 

Frozen corn can be used by removing the kernels and adding them when cooking rice or steaming them again in a steamer, allowing you to enjoy it all year round.