soup recipes
VicentaLakin
AT THE BEGINNING OF AUTUMN, WHEN AUTUMN CORN WAS ON THE MARKET, EXPERTS RECOMMENDED THAT MORE FRESH CORN BE EATEN, WITH A MUCH HIGHER NUTRITIONAL VALUE THAN OLD CORN. STUDIES HAVE SHOWN THAT MAIZE HAS THE HIGHEST NUTRITIONAL VALUE AMONG ALL STAPLES, INCLUDING WHITE FLOUR AND RICE, ESPECIALLY ITS VITAMIN CONTENT, WHICH IS 5-10 TIMES HIGHER THAN RICE AND WHEAT. CORN ALSO CONTAINS SEVEN TYPES OF “ANTI-CONVULSIVE”: CALCIUM, GLYCOL, VITAMIN A, MAGNESIUM, SELENIUM, VITAMIN E AND FATTY ACID. AMONG THEM, VITAMIN A HAS THE EFFECT OF IMPROVING THE BRAIN AND PROTECTING THE VISION. VITAMIN E, ON THE OTHER HAND, HAS THE FUNCTION OF PROMOTING CELL DIVISION, SLOWING AGEING, PREVENTING SKIN DISEASE, AND ALSO REDUCING ARTERIAL SCLEROSIS AND BRAIN FAILURE. THE COMBINATION OF EGGS IS PERFECT, NOT ONLY COLOURS, TASTES ARE MORE TENDER, NUTRITION IS MORE VALUABLE, BOTH FOR BREAKFAST AND FOR SNACKS, BUT ALSO FOR THE BEST IN THE AUTUMN AND THE MOST EXPENSIVE。
