Zhangjiakou glutinous corn [Hebei Zhangjiakou specialty]

What is Zhangjiakou glutinous corn? Authentic specialty of Zhangjiakou, Hebei: Zhangjiakou glutinous corn

Content summary:Do you want to know what Zhangjiakou glutinous corn is? This article is a detailed introduction to the special product of Zhangjiakou, Hebei Province - Zhangjiakou glutinous corn. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zhangjiakou glutinous corn. The full text takes about 3 minutes to read, mainly including the basic introduction of Zhangjiakou glutinous corn and its nutritional value? What are the product characteristics of Zhangjiakou glutinous corn? Tasting and eating methods of glutinous corn in Zhangjiakou

Basic Introduction of Zhangjiakou Glutinous Corn

Glutinous corn is a new type of corn that has undergone mutations in ordinary corn and has been artificially selected. Its endosperm starch is 100% branched starch, which is soft and sticky after cooking, commonly known as sticky corn

The nutritional content of glutinous corn grains is higher than that of ordinary corn, containing 70-75% starch, more than 10% protein, 4-5% fat, and 2% multiple vitamins. The grain contains more protein, VA, VB1, and VB2 than rice, with the highest content of fat and VB2. Yellow corn also contains vitamin A (carotenoids) that are lacking in rice and wheat. The genetic function of the wx gene in glutinous corn is to change the type and properties of starch in the endosperm of glutinous corn. The molecular weight of glutinous corn starch is more than 10 times smaller than that of ordinary corn, and its edible digestion is more than 20% higher than that of ordinary corn

The seeds are sticky, soft, and fragrant, with a smooth texture and a delicate taste. They are sticky with a hint of sweetness, thin and residue free, and have a good palatability

Tasting and Eating Methods of Zhangjiakou Glutinous Corn

1. Boiled or steamed corn is easier to absorb nutrients

3. Corn is especially suitable for diabetes patients. Because of its rich dietary fiber, the blood sugar will not rise rapidly after eating it

4. But people with poor stomach and intestines should not eat more. They can use corn kernels to make a corn soup, or "coarse grains to make". It is a good choice to use a corn flour steamer to make steamed bread, to make some cakes, or to cook a stick of Congee<5. Corn that has been affected by moisture, mold, and spoilage produces aflatoxin, which has carcinogenic effects and should be contraindicated for consumption