American salad, often Aifang into a small corn. It looks like the "mini version" of ordinary corn. Actually, it is in the "baby" period of corn, also known as "corn shoots" or "doll corn". Reporters found that in recent years, small canned corn also appeared in large supermarkets in China, but most Chinese people don't seem to know its nutrition and eating methods. According to the reporter, both ordinary corn corn flavor, and more crisp than ordinary corn, and very nutritious. Like common corn, the main nutrients in small corn are amino acids, B vitamins and so on. Among them, the total amino acid content can reach 14% - 15%, and one of the eight essential amino acids of the human body - lysine content is also high, it has the function of promoting human growth and intelligence development. Other nutrients in small corn also include vitamin B6, riboflavin (vitamin B2), vitamin C, cellulose, and potassium, calcium, phosphorus, iron, copper, zinc and so on. According to nutritionists, 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 for adults. However, the common corn is usually rich in zeaxanthin and luteinizing hormone. They are very good for the health of the eyes. Because the small corn is mostly lighter, the content of these two substances is less than that of ordinary corn.The only reliable criterion of truth is always to be consistent. In the United States, generally used for small corn salad, can stir fry or make soup, love the delicate taste of people may wish to try: Small Corn Salad: small black beans, cooked corn and tomatoes, onions, carrots, garlic, celery together, add olive oil, vinegar, salt and black pepper. Stir fried corn: pour a small amount of olive oil, add corn, broccoli, carrots, small mushrooms and salt and stir fry can be slightly. Small corn soup: put the finished vegetable soup or chicken soup into the pot and add chopped carrots, corn, peas, and tofu to soup. Pickled small corn: olive oil, vinegar, water, lemon juice, salt, garlic, black pepper and so on into juice, small corn soaked in juice, fry for several hours in the fridge. The pickled corn is very crisp and can be stored in the refrigerator for several weeks.
