Corn is nutritious and contains large amounts of protein, dietary fiber, vitamins, minerals, unsaturated fatty acids, lecithin, and more. Among these, one type of niacin is very beneficial to health.
However, the niacin in corn does not exist in a free state but is bound to other substances, making it difficult for the human body to absorb and utilize. There is a little trick when cooking corn—adding a small amount of baking soda can release the niacin, allowing the body to make full use of it.
Niacin, also known as nicotinic acid, plays an important role in the metabolism of proteins, fats, and sugars. It helps us maintain the normal function of the nervous system, digestive system, and skin. If the human body lacks niacin, it may cause symptoms such as mental hallucinations and confusion, digestive issues like angular stomatitis, glossitis, and diarrhea, as well as skin problems like pellagra.
Eating more whole grains is an important way for us to obtain niacin. The niacin content in corn is much higher than in rice, but in ordinary cooking methods, it is almost completely unreleased. Experiments have shown that if some baking soda is added when making cornmeal steamed buns or boiling corn porridge, about half of the niacin can be released. At the same time, baking soda can also help retain vitamin B1 and vitamin B2 in corn, preventing nutrient loss.
In addition, when eating corn, you can also make reasonable dietary pairings by eating it with foods high in niacin, such as legumes, rice, and wheat. The niacin in these grains is mostly in a free state, which can greatly improve the utilization rate of protein in corn.