Regular Consumption of Fresh Corn Promotes Longevity and Fitness
Regular Consumption of Fresh Corn Promotes Longevity and Fitness
Corn, known as "bāngzi" in northern China and "bāogǔ" in southern China, now includes varieties such as fragrant corn, sweet corn, glutinous corn, tender corn, and even black corn, offering diverse options.
Corn is nutritionally rich, containing various nutrients. Its protein and fat content exceed that of rice and wheat, with half of its fat being linoleic acid, plus lecithin, vitamins A and E. Linoleic acid helps lower cholesterol and prevents its deposition on blood vessel walls, playing a positive role in preventing hypertension and cerebrovascular diseases. American scientists found that milk from cows fed with corn oil contained a type of linoleic acid (CLA), which can prevent melanoma, breast cancer, colon cancer, ovarian cancer, and prostate cancer because it clears oxygen free radicals in cells, protects DNA from damage, prevents cellular mutations that trigger cancer. Additionally, corn contains glutathione, which also has anticancer properties. Corn germ is especially rich in vitamin E, enhancing metabolism, regulating nerves and endocrine functions, and keeping subcutaneous tissue plump. Skin becomes elastic and radiant. Nutritionists point out that if two-thirds of the diet is rice and one-third is corn, protein utilization can increase from 58% to 71%, known as protein complementation.
For fresh corn, it's best consumed at six to seven-tenths ripe—too young has too much water, too old increases starch and reduces protein, affecting taste. When cooking corn, it's advisable to drink the broth as well; if cooked with corn silk, the blood pressure-lowering effect is even more pronounced.