Corn is one of the true source of carbohydrates that contain a variety of essential nutrients. One of them is a carotenoid that helps lower the risk of heart disease and cancer.
If most of the vegetables and fruits who have nutritional value will drop after cooking, not the same thing with corn.
According to Cornell University researchers, the corn that has been cooked have levels of carotenoids (vitamin A)that more better. In addition, the cooking process will increase the antioxidants in corn up to 53 percent. There's more content that not less important, namely ferulic acid.
Ferulic acid is phytonutrients that much found in grains, but low levels in vegetables and fruits. Ferulic acid is the most found in corn. When cooked, ferulic acid in corn will increase significantly.
Although yellow because of carotene, but it contains a little beta-carotene . Carotene itself will prevent oxidation reactions that trigger the cancer.
Beside rich in carbohydrates, corn also contains the minerals and vitamins such as potassium, phosphorus, iron, and thiamine. Corn oil contains 55 percent of poly-unsaturated fatty acids (PUFA), 25 percent of mono-unsaturated fatty acids (MUFA), and 12 percent of saturates. Either PUFA or MUFA help lower the 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 who are containing amino acids.
Another advantage of eating corn is fiber content up to 15 percent and about 9 percent are good soluble fiber to lower cholesterol and blood sugar.
Because the glycemic index the corn that high enough or quickly raise blood sugar, diabetics and overweight people should eat the corn only in moderation.
According to Cornell University researchers, the corn that has been cooked have levels of carotenoids (vitamin A)that more better. In addition, the cooking process will increase the antioxidants in corn up to 53 percent. There's more content that not less important, namely ferulic acid.
Ferulic acid is phytonutrients that much found in grains, but low levels in vegetables and fruits. Ferulic acid is the most found in corn. When cooked, ferulic acid in corn will increase significantly.
Although yellow because of carotene, but it contains a little beta-carotene . Carotene itself will prevent oxidation reactions that trigger the cancer.
Beside rich in carbohydrates, corn also contains the minerals and vitamins such as potassium, phosphorus, iron, and thiamine. Corn oil contains 55 percent of poly-unsaturated fatty acids (PUFA), 25 percent of mono-unsaturated fatty acids (MUFA), and 12 percent of saturates. Either PUFA or MUFA help lower the 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 who are containing amino acids.
Another advantage of eating corn is fiber content up to 15 percent and about 9 percent are good soluble fiber to lower cholesterol and blood sugar.
Because the glycemic index the corn that high enough or quickly raise blood sugar, diabetics and overweight people should eat the corn only in moderation.
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