Corn is rich in nutrients and contains a lot of protein, dietary fiber, vitamins, minerals, unsaturated fatty acids, lecithin and so on. Among them, there is a kind of niacin that is very beneficial to health. However, nicotinic acid in corn does not exist alone, but it is combined with other substances and it is difficult to be absorbed and utilized by the body. When you make corn, there is a small trick - add baking soda can release nicotinic acid and be fully utilized by the body.
Niacin, also known as nicotinic acid, plays an important role in the metabolism of protein, fat, and sugar and helps people maintain normal functions of the nervous system, digestive system, and skin.
Eating more coarse grains is an important means for people to obtain niacin. The amount of niacin in corn is much higher than that of rice, but in normal eating, they are almost completely incapable of being released. Experiments show that if you put baking soda when you make cornmeal buns or boiled corn porridge, niacin can be released about half. At the same time, baking soda can also help retain vitamin B1 and vitamin B2 in corn.
In addition, when eating corn, you can also make reasonable dietary mixes such as beans, rice, and wheat. Niacin in these foods is mostly free, which can greatly increase the utilization of protein in corn.
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