Corn is one of the true source of carbohydrates that contain a variety of essential nutrients. One is a carotenoid that helps lower the risk of heart disease and cancer.
When most of the vegetables and fruits have nutritional value will drop after cooking, not the case with corn.
According to researchers from Cornell University, cooked corn had higher levels of carotenoids (vitamin A) is better. In addition, the cooking process will increase the antioxidants in corn to 53 percent. There's more content is not less important, namely ferulic acid.
Phytonutrients that ferulic acid is found in many grains, but low levels in vegetables and fruits. Ferulic acid in corn most. When cooked, ferulic acid in corn will increase significantly.
Although yellow because carotene, but contains very little beta-carotene maize. Carotene alone will prevent oxidation reactions that trigger cancer.
Beside rich in carbohydrates, corn also contains minerals and vitamins such as potassium, phosphorus, iron, and thiamine. Corn oil contains 55 per cent poly-unsaturated fatty acids (PUFA), 25 per cent mono-unsaturated fatty acids (MUFA), and 12 percent saturates. Either PUFA or MUFA help lower bad cholesterol.
Because the protein in corn does not contain the essential amino acids, it is advisable to add it to other protein sources such as milk or animal protein contains amino acids that do not exist.
Another advantage of eating corn fiber content of 15 percent and about 9 percent are good soluble fiber to lower cholesterol and blood sugar.
Because corn is high glycemic index alias rapid increase in blood sugar, diabetics and people who are overweight should consume corn belong only in moderation.
When most of the vegetables and fruits have nutritional value will drop after cooking, not the case with corn.
According to researchers from Cornell University, cooked corn had higher levels of carotenoids (vitamin A) is better. In addition, the cooking process will increase the antioxidants in corn to 53 percent. There's more content is not less important, namely ferulic acid.
Phytonutrients that ferulic acid is found in many grains, but low levels in vegetables and fruits. Ferulic acid in corn most. When cooked, ferulic acid in corn will increase significantly.
Although yellow because carotene, but contains very little beta-carotene maize. Carotene alone will prevent oxidation reactions that trigger cancer.
Beside rich in carbohydrates, corn also contains minerals and vitamins such as potassium, phosphorus, iron, and thiamine. Corn oil contains 55 per cent poly-unsaturated fatty acids (PUFA), 25 per cent mono-unsaturated fatty acids (MUFA), and 12 percent saturates. Either PUFA or MUFA help lower bad cholesterol.
Because the protein in corn does not contain the essential amino acids, it is advisable to add it to other protein sources such as milk or animal protein contains amino acids that do not exist.
Another advantage of eating corn fiber content of 15 percent and about 9 percent are good soluble fiber to lower cholesterol and blood sugar.
Because corn is high glycemic index alias rapid increase in blood sugar, diabetics and people who are overweight should consume corn belong only in moderation.
0 comments:
Post a Comment