What is the best cooking time for corn?

Ordinary sweet corn and fresh corn are boiled for 10~ 15 minutes; Waxy corn, old corn, sticky corn, black corn, purple corn, etc. After boiling, the cooking time needs to be increased by 5~ 10 minutes.

If you cook different popcorn in the same pot, you can pick up the popcorn for a short time and cook it for a long time. Cooked corn had better be cold-dried. There is no need to soak it in water for a long time or cook it all the time. This will make the taste of corn not strong, and there will be some loss of nutrients.

Extended data:

Carotene contained in corn can be converted into vitamin A after being absorbed by human body, which also has the function of preventing cancer. Corn contains more plant cellulose, which has the function of relaxing bowels and accelerating the discharge of carcinogens and other poisons, thus reducing the possibility of colon cancer. Corn is rich in unsaturated fatty acids, especially linoleic acid, up to more than 60%. Synergistic effect with vitamin E in corn germ can reduce blood cholesterol concentration and prevent it from depositing on blood vessel wall.

Therefore, corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension. In addition, lutein and zeaxanthin contained in corn can resist eye aging. In addition, eating more corn can also inhibit the side effects of anticancer drugs on human body, stimulate brain cells and enhance people's brain power and memory.

People's Network-The longer the corn is cooked, the better the anti-aging effect will be.