Meal Guide: Thickness

According to the Chinese Dietary Guidelines, adults should generally consume 250-400g a day, and their supply of energy should account for more than half of the energy needed for the entire day, and the proportion of coarse grains should preferably reach 50-100g. The reason why we need to eat coarse grains to achieve a fine combination is due to the low degree of grinding of coarse grains. All or more of them retain the husks, aleurone layers and embryos. The nutritional value is higher than that of the corresponding fine grains, especially the abundant dietary fiber. The content of vitamins and minerals in the ethnic group is often several times or even several times that of grain, which has a positive effect on preventing chronic non-communicable diseases such as obesity, diabetes, and coronary heart disease.

The nutritional value of coarse grains is higher than that of the corresponding grain, but the disadvantages are that 1 itself is rough, 2 phytic acid content is also relatively high, some people are afraid that coarse grains are not good to eat, and even fear that it is too rough to swallow, and it is difficult to digest. In order to improve the taste of coarse grains and make it easier to digest and absorb coarse grains, we can adopt the following methods:

1 Adjust the proportion of coarse and fine grains: For those who first try to harvest fine grains, you can add coarse grains at a small proportion, not exceeding 1/4 of the total proportion, and gradually increase to 1/3, 1/2 or even try the whole grain staple food.

2 Appropriately choose coarse grains with delicate taste: such as millet, rhubarb rice, oats, purple rice, black rice, red beans, mung beans, etc., cooked or soft or glutinous or sand, does not affect the taste.

3 Appropriate selection of coarse grains and coarse grains: coarse grains and coarse grains are more easily absorbed than whole grain coarse grains. For example, eating whole grains of corn, especially traditional old corn, makes it easier for corn kernels to pass through, and it is more beneficial to absorb corn powder if it is ground into a cereal muffin or hair cake. There are many varieties of coarse grains available on the market. Some of them are also puffed and their taste is very good.

4 soaking and / or fermentation in advance: soaking and fermentation will break down a part of phytic acid and other substances that are not conducive to nutrient absorption, more conducive to the absorption of minerals. In addition, the fermentation will increase the vitamin content such as VB1, and increase the looseness of the finished product.

5 Adding some soy flour, eggs, and milk properly will not only improve the taste, but also the high-quality protein in soy, egg, and milk complements the protein in the grain, improving the nutritional value of the food.

6 When working on coarse grains, avoid adding too much oil, sugar, and salt. If you make coarse grains into high-fat, high-sugar, and high-salt foods, you will greatly reduce their nutritional value and violate the original intention of eating whole grains.

7 can use appropriate tools to process coarse grains, such as pressure cookers can soften the food, compared to the ordinary pan boiled and not only save fire but also conducive to digestion and absorption. Or use the bread machine to make whole food bread, which is very popular as a breakfast or snack.

8 In the broad sense of weight matching, the appropriate intake of non-finished grains, miscellaneous beans, etc., also includes the appropriate increase in the intake of potatoes.

It should be reminded that although coarse grains are good, they are not as good as possible. Every day they consume about 100 grams of coarse grains (including coarse grains, starchy beans, etc.) or 1/3-1/2 of the daily staple food. For those who have chronic metabolic diseases and have a good ability to digest, they can increase the proportion appropriately. If you eat too much, the ratio of dietary fiber and phytic acid will be too high, which will affect the absorption of nutrients. In addition, for people who want to control sugar by increasing their coarse grains, they should pay attention to increasing the amount of miscellaneous beans and avoid eating too many coarse grains, and pay attention to chewing.

Ready-to-eat Single Packed Sweet Corn

The factory is located in Gongzhuling City which known as "Hometown of Corns in China", it is one of the top three golden corn belts in the world far away from pollution.
Jilin Province, as the main corn producing region in China, is also in the main grain exporting province of the country. It has been the first in China in terms of total corn production and commercial grain rate. There has the mosst excellent soil and climate which are suitaable for corn growth. The corns there have high yield and excellent quality, are ideal raw materials for processing fresh sweet and waxy corn.Corn planting in the Northeast region is mostly one crop a year, and spring sowing is mainly based on clearing, which accounts for more than 50% of the corn planting area in the Northeast.
In addition to clearing, the importance of corn in crop rotation cannot be ignored. Rotate crops with sorghum, millet, soybeans and other crops to improve crop yields.
Affected by climatic characteristics, the choice of corn varieties in Northeast China is to choose varieties with moderate maturity or early maturity, and at the same time have the characteristics of low temperature tolerance and high yield.

If you have any questions, please contact us directly. Welcome to visit our factory, if you have any questions, please email us directly.

Sweet Corn Cob Varieties,Sweetest Sweet Corn,Sweet Corn Maize,Sweetened Corn Cob

Jilin Province Argricultural Sister-in-law Food Co., Ltd. , https://www.nongsaocorn.com