Corn (Latin name: Zea Mays L.) belongs to the genus Panicum. Alias: corn, corn, corn, corn, pearl rice, bud reed, big reed millet, which is called pearl grain in northeast Liaoning dialect, coix seed in Chaozhou dialect, millet in Cantonese and Fanmai in Minnan dialect.
Known as longevity food, corn is rich in egg white, fat, vitamins, trace elements and cellulose. It has great potential to develop foods with high nutrition and high biological function.
Extended data:
Nutritional value of corn;
The nutritional components of corn are comprehensive, generally containing protein 8.5%, fat 4.3%, sugar 73.2%, calcium 0.022%, phosphorus 0.2 1%, iron 0.00 16%, and carotene, vitamin B 1, B2, nicotinic acid, sitosterol and so on. , vitamin e, lysine, etc. The latest research points out that corn contains an anticancer factor-glutathione.
Nutritionists at home and abroad give high praise to corn, and think that glutathione contained in corn has anti-cancer effect, which can combine with many carcinogens in human body and make these substances lose carcinogenicity; Cellulose contained in corn is a kind of carbohydrate that is not absorbed by human body, which can reduce the concentration of carcinogens in human intestine.
And reduce the accumulation of humic substances secreting toxins in the intestine, thereby reducing the incidence of colon cancer and rectal cancer; Lignin contained in corn can increase the activity of "macrophages" in human body by 2~3 times, thus inhibiting the occurrence of cancer; Corn also contains a lot of minerals, and magnesium in food has obvious anti-cancer effect. ?