The benefits of pine nut corn

Do you still remember the effects of pine nut corn? If you don’t remember, please read the content prepared by the editor.

The effect of pine nut corn

According to traditional Chinese medicine, corn is mild in nature and sweet in taste, and has the effects of appetizing, strengthening the spleen, removing dampness, and diuresis, and is mainly used to treat diarrhea, indigestion, edema, etc. Modern nutrition also analyzes that corn contains a large amount of progesterone and zeaxanthin, which can prevent the occurrence of age-related macular degeneration, thus effectively helping the elderly avoid eye aging diseases and even reduce the chance of vision loss in the elderly.

According to a study conducted by Harvard Medical School and many research centers in 1694, taking a higher amount of progesterone and zeaxanthin can reduce the risk of age-related macular degeneration by 43%. Corn contains progesterone and zeaxanthin, especially the latter. Therefore, American medical scientists also believe that corn is an excellent supplementary food for anti-aging eyes.

The effect of pine nut corn

From the perspective of anti-free radicals, a study by Cornell University in the Journal of Agricultural and Food Chemistry showed that after heating sweet corn at 115 degrees Celsius for 10 minutes, 25 minutes, and 50 minutes, its anti-free radical activity increased by 22%, 44%, and 53%, respectively. In other words, the longer the corn is heated, the better its anti-aging effect. Therefore, when the elderly cook corn at home, it is best to cook it for a longer period of time.

How to make pine nut corn

1. Dice the green and red peppers and mince the green onions.

2. Heat the wok over medium heat until warm, add the pine nuts and fry until light yellow.

3. Put the corn kernels into boiling water and cook for 4 minutes until they are 80% cooked. Remove from the water and drain.

4. Pour peanut oil into a wok and heat it over medium heat. First, stir-fry the shallots until fragrant. Then add the green and red peppers and corn kernels and stir-fry until cooked. Add salt, MSG and a little sugar, drizzle with sesame oil, serve on a plate, and sprinkle with pine nuts.