Drinking corn soup icy cold ~ these 2 benefits are so unexpected!

Drink ice cold corn chowder, you read that right! Recently, a netizen posted a photo of a vending machine in Japan that unexpectedly sold icy corn soup. This made people curious: does icy corn soup taste better and have more nutrition? Will you get fatter if you drink it the more you drink it? How is it different from hot corn soup? Let the nutritionist explain.

Icy corn soup contains more resistant starch

Nutritionist Cai Yixuan said that the cans of icy corn soup in Japanese vending machines are still made by heating and then cooling before canning. In this way, the starch in the corn soup will age and form more resistant starch.

Resistant starch can resist the amylase secreted by the small intestine and is more difficult to digest and absorb, thus increasing the feeling of fullness. In addition, the actual calories absorbed by resistant starch are lower than those of ordinary starch, and it can also delay the rise in blood sugar.

Corn soup is nutritious and high in dietary fiber

Although drinking icy corn soup seems to slow down the rise in blood sugar and increase satiety, don't eat too much of any single food, as it will still cause a burden. The nutritional value of corn soup begins with the main ingredient, corn. Like rice, it is a whole grain root, but it has a high dietary fiber content. Eating one corn root can provide 1/3 of the total dietary fiber requirement for a day. In addition, corn is also a good source of lutein and zeaxanthin, which are important antioxidants in the macula of the fundus, helping to protect the eyes from the harm of blue light and ultraviolet rays.

Healthy drinking corn soup cardiovascular disease moderate intake

How to drink corn soup in a healthy way? Nutritionist Cai Yixuan said that in addition to using fresh milk, corn soup often adds a lot of cream to enhance the aroma, and adds flour to thicken it to give it a rich taste. However, doing so will increase the saturated fatty acid content and calorie intake, increase the risk of obesity, and cause cardiovascular burden. When eating corn soup, please note that the calories and saturated fatty acid content of corn soup is much higher than other clear soups. Therefore, patients with obesity and cardiovascular disease should pay attention to the intake, and try to choose or make at home pure fresh milk corn soup without adding cream, which is more in line with health requirements.

When choosing fresh corn, pay attention to the light yellow and shiny silk.

In addition, there are many food safety issues at present. It is recommended that you pay attention to the following 3 points when choosing fresh corn before making your own corn soup:

【3 tips for choosing fresh corn】:

1. The outer leaves of corn are green and not yellow.

2. Corn silk is light yellow and shiny.

3. The corn kernels are golden, plump and neatly arranged.

The following is a recipe recommended by nutritionist Cai Yixuan that you can make at home to make "mashed potato and corn soup" that is nutritious and healthy:

【Mashed Potato and Milk Corn Soup】

Ingredients:

Steamed mashed potatoes (1 small piece), 30 grams of corn kernels, 10 grams of carrots, 10 grams of mushrooms, 1/4 onion, a little salt, a little black pepper, and a large bowl of fresh milk.

practice:

1. Put the steamed mashed potatoes and half a bowl of fresh milk into a blender and blend them into mashed potatoes.

2. Fry all ingredients until cooked.

3. Add mashed potatoes, other ingredients and remaining milk into a pot and bring to a boil.

4. Sprinkle with salt and black pepper to season and it’s done.