A roundup of common corn varieties: which one has higher nutritional value?
When it comes to corn, whether you are from the south or the north, you are probably quite familiar with it. More is grown in the north, less in the south. Freshly picked corn can be boiled and eaten right off the cob, fragrant and sweet. So what are the common corn varieties in everyday life? What nutritional value does each have, and which one tastes better? Next, let me show you!
1. What are the common corn varieties?
There are more and more corn varieties on the market today, but the more common ones are still these: common corn, sweet corn, black corn, waxy corn, and high-oil corn.
2. The nutritional value of five common corn varieties
1. Common corn
Rich in dietary fiber, including cellulose, hemicellulose, pectin and lignin. Fiber plays an important role in maintaining digestive system health, and can also help prevent cardiovascular disease, malignant tumors, diabetes and other diseases.
2. Sweet corn
Sweet corn contains fructose, sucrose, and grape sugar, and also contains protein, crude fat and water-soluble protein at levels somewhat higher than ordinary corn. It also contains amino acids, carrotene, vitamin C and vitamin E. Among staple foods, its nutritional value and health benefits are the highest, and it also contains anti-aging elements, vitamin E, fatty acids, selenium, magnesium, vitamins and more.
3. Black corn
Black sweet corn has great nutritional value and a high trace element content, 2-8 times that of other grains, with a lysine content as high as 0.45%, making it a high-lysine crop. According to expert analysis, it is a variant that has changed the amino acid composition pattern of corn endosperm protein, significantly increasing lysine content and greatly improving its protein nutritional quality. Black sweet corn contains more than 18 kinds of amino acids, and the composition ratio and content of its eight essential amino acids fully conform to the "ideal protein" model proposed by the UN Food and Agriculture Organization and the World Health Organization, so its nutritional value is comparable to animal protein, making it an ideal food for vegetarians.
4. Waxy corn
Waxy corn has a very high starch content, reaching as much as 75%, and contains a variety of vitamins and proteins. Waxy corn also contains some carotene that sweet corn does not have. More importantly, the molecular weight of waxy corn is much smaller than that of sweet corn, so it is more easily digested.
5. High-oil corn
(1) Compared with ordinary corn, the main advantage of high-oil corn is its higher oil content. Ordinary corn has an oil content of only 4%-5%, while high-oil corn can reach 7%-10%, with the highest exceeding 20%. The oil yield of high-oil corn can be comparable to that of soybeans grown on the same area.
(2) The value of high-oil corn is mainly reflected in the corn oil pressed from the corn germ. This oil is not only rich in nutrients but also has certain medicinal value, making it a premium vegetable oil much loved by consumers.
In our daily lives, the common corn varieties are roughly the five above. I have introduced their nutritional value one by one. Which one do you think has higher nutritional value now?
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