When Americans mix salad, they often love to put a small corn. It looks just like the "miniature version" of ordinary corn. Actually, it is corn that was in the "baby" period, and it is also called "maize shoot" or "doll corn." The reporter found that in recent years, canned corn has appeared in large domestic supermarkets. However, most Chinese people do not seem to understand its nutrition and eating methods.
According to the reporter, small corn has the flavor of ordinary corn and is more crisp than ordinary corn, and it is rich in nutrition. Like ordinary corn, the main nutrients in small corn are amino acids, B vitamins, and so on. Among them, the total amino acid content of up to 14% -15%, and one of the body's eight essential amino acids - lysine content is also relatively high, it has the role of promoting human growth and mental development.
Other nutrients in small corn also include vitamin B6, riboflavin (vitamin B2), vitamin C, cellulose, and potassium, calcium, phosphorus, iron, copper, zinc, and the like. According to nutritionist analysis, every 100 grams of small corn can provide 13% of zinc, 14% of vitamin B6, 10% of riboflavin, 17% of vitamin C, and 11% of cellulose needed for daily nutrition for adults. However, common corn is generally rich in zeaxanthin and lutein, which are extremely beneficial to the health of the eye. Since most of the small corn are light in color, the content of these two substances is less than that of ordinary corn.
In the United States, small corn is generally used for salads, fried or souped, and people who like lighter tastes can try:
Baby corn salad: Mix the baby corn with cooked black beans, tomatoes, onions, carrots, garlic, celery, etc., together with olive oil, salt, fruit vinegar, and black pepper.
Stir the baby corn: Add a small amount of olive oil to the pot, add baby corn, broccoli, carrots, mushrooms, and salt to fry slightly.
Small corn soup: Put the finished vegetable soup or chicken soup into the pot, add chopped carrots, baby corn, peas, and bean curd into soup.
Pickled baby corn: Put the olive oil, vinegar, water, lemon juice, salt, garlic, black pepper, etc. into the juice, soak the baby corn in the juice and marinate in the refrigerator for several hours. Pickled baby corn is very crispy and can be stored in the refrigerator for several weeks.
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