Drinking corn juice is indeed a great way to consume corn. Corn is rich in various nutrients such as protein, carotene, lutein, zeaxanthin, phosphorus, magnesium, potassium, zinc, and more. It is particularly abundant in the pigments that give corn its golden color—lutein and zeaxanthin (a type of carotene). Although they are not classified as nutrients, they are powerful antioxidants that can absorb harmful light entering the eyes, protect the light-sensitive area of the eye called the macula, and prevent eye aging. It should be noted that only yellow corn contains lutein and zeaxanthin; white corn does not.
For people who frequently use their eyes, eating more yellow corn is recommended. It is worth noting that cooked corn is better than raw corn. Although cooking causes some loss of vitamin C, it results in more valuable antioxidants. Regardless of the heating method, corn releases more nutrients.
Each food has its own unique nutrients, and a balanced diet allows for better absorption of all nutrients. Therefore, one should not overeat a particular food just because it is considered beneficial. While corn juice has advantages in supplementing nutrients, its lack of crude fiber reduces its ability to promote gastrointestinal motility. Therefore, it is advisable to also eat some unprocessed corn.
Here is a very simple snack recipe with a great texture and a strong, fresh corn aroma.
Ingredients:
250g glutinous rice flour, 150g corn kernels, 30g sugar.
Instructions:
1. Blend the corn kernels with a small amount of water in a blender to make a corn slurry. Mix the glutinous rice flour with the sugar and corn slurry to form a dough. Divide the dough into small portions and roll each portion into a long strip.
2. Coil each strip from one end to form small, round patties. Place a small amount of oil in a flat-bottomed pan over medium heat and cook the patties until both sides are golden brown and cooked through.