Corn is a kind of coarse grain that everyone likes very much. It is sold in the supermarket all year round. It's very delicious and nutritious. But some friends seem to have "selective phobia" when they buy corn. For example, they often see sweet corn and waxy corn. Which one is better? Let's talk about it in the explosion nutrition class.
In fact, from the literal meaning, you can see that waxy corn is soft and easy to chew, so it is the most suitable for the elderly with bad teeth.
The components of sweet corn are less than starch, most of which are sucrose, fructose and water-soluble polysaccharide, so it tastes very sweet, and its skin is thin and juicy.
Then someone will say: since the fruit corn is very sweet, it is certainly not suitable for diabetes patients to eat, and waxy corn should be a good choice for sugar friends.
This sentence can only be said in half. In fact, these two kinds of corn are not suitable for diabetes patients. Because the amylopectin content of waxy corn is very high, it is not conducive to the control of blood sugar after eating.
Of course, it doesn't mean that diabetes patients can't eat corn. There is also an old corn on the market, which is generally yellow, with high content of crude fiber, low content of soluble sugar and rough taste. It is a good choice for weight-loss people and diabetes patients.
From the perspective of nutritional value, if the two have to be divided into high and low, the nutritional value of sweet corn can be said to be higher than that of waxy corn. Because the protein and vitamin content of sweet corn is 1-2 times higher than that of waxy corn, and the selenium content is 8-10 times higher.
In addition, it also contains carotene, riboflavin, lysine, minerals, linoleic acid, folic acid and other nutrients, which is much more than that of waxy corn.
However, waxy corn has a very good advantage, that is, compared with sweet corn, the preservation time is much longer. After all, the starch content of waxy corn is very high, so it's natural that it can be preserved for a long time.
But no matter what kind of corn, once mildew is found, it must be thrown away, because aflatoxin is likely to be produced, and it has a strong carcinogenicity.