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When it comes to corn, I believe there are many friends who are very familiar with it. Because the position of corn in daily life is not unimportant, and even in some areas of Guangxi, corn can play a role in replacing rice and become the staple food of people's daily consumption.
For example, corn porridge is a favorite delicacy of some Yao people. In fact, it is not only the Yao people who like to eat corn, but also the popcorn made from corn is also very popular among the masses. But what many people don't know is that corn cobs can also be eaten.
It's just that the people who like to eat corn cobs are Koreans, not Chinese. However, it is not excluded that in some provinces and regions in the northwest of the mainland, people have a common practice of barbecue corn cobs to eat. So, is this method of grilling corn cobs really delicious?
In other words, can corn cobs really be eaten? Why don't we see this way of eating it widely throughout the country? And why is it very popular in Korea? Do Koreans have other special ways to eat corn cobs besides roasting corn cobs?
Let's reveal the secrets one by one. First of all, corn cobs are edible. Because the mainland exports a large amount of corn cobs to South Korea every year, and even earns a net profit of 4 billion US dollars from exports every year. In South Korean supermarkets, the price of a few corn cobs can be as high as 2,000 won.
If this figure is converted into RMB, it is more than ten yuan properly. It's worth more than a whole corn! The reason why this way of eating is not widely popular is actually very simple, that is, the mainland is rich in products and has a lot of land. South Korea is different.
Food is dependent on imports
South Korea is heavily dependent on imports for food. One of the reasons for this is, of course, the fact that Korea has a very small land area and many areas are mountainous, which is not conducive to agricultural activities. In addition, due to the very large population of South Korea, the demand is high.
As a result, South Korea's overall supply market is in short supply, so South Korea imports a large amount of grain every year to meet the needs of its citizens. Corn cob and Chinese cabbage are two foods that are in high demand. Cabbage we all know is used to make kimchi.
However, the use of corn cobs is unknown to many friends. In Korea, there are three main uses of corn cobs by Koreans, the first is to put it in a pot when boiling soup. Koreans are convinced that corn cobs are rich in protein and work well in soups.
The second is used to make tea. Generally speaking, the taste of tea made with corn cobs is not only sweet in the throat, but also has a hint of corn's unique aroma, which is very distinctive. It's just that the Korean practice of making tea with corn cobs is to crush it into a pile of small particles.
These small particles are then added to the tea leaves and brewed together. The third type is roasted corn cobs. Koreans believe that roasted corn cobs are also delicious, as they are not only crispy but also highly nutritious. Koreans believe that corn cobs clear away heat.
The effect of corn cob to make tea
In fact, there is still a certain reason for Koreans to use corn cobs to make tea. Because corn cob has great utility value in traditional Chinese medicine theory. Corn cobs are often regarded as traditional Chinese medicine, which has the functions of strengthening the spleen, relieving dampness and warming yang qi.
The two major effects of strengthening the spleen and relieving dampness are undoubtedly very important for modern people. Because modern people lack a lot of labor compared to ancient people. As a result, many people have heavy moisture in their bodies. It is obviously imperative to remove dampness.
Of course, it must be combined with certain methods and methods. For example, proper exercise, food and medicine supplementation, physical excretion and so on. Koreans mash corn cobs and crush them to make tea, apparently from the perspective of food and medicine.
In addition, due to the geographical location of South Korea in a higher dimension, most of the country will be in a low temperature environment for a long time. In this way, it is particularly important to warm and replenish yang energy. This is actually the reason why Koreans like to drink hot soup.
Because drinking hot soup can replenish yang energy, so that it can fight the cold weather. Traditional medicine believes that corn cobs are sweet in taste, flat in nature, and return to the spleen meridian. It can not only strengthen the spleen, but also as a substitute for tea, the corn cob can be chopped and decocted with water. Therefore, you can also make tea.
Nutritional value of corn cobs
Corn cobs are very rich in nutrients. The crude protein content is about 2% to 6%;
The crude fat content is very low at 0.5% and the crude fiber content is the highest at a staggering 33.1%. Such a combination will undoubtedly be very popular with Koreans who are interested in fitness and body maintenance. Again, corn cobs can be laxative, prevent cancer, and prevent constipation.
Eating a lot of corn cobs will not be a burden either. What's more, Koreans drink tea and corn cob together. This greatly increases the efficiency of metabolism.
In this way, it can play a role in preventing constipation, so as to play a role in health preservation. Finally, it is also conducive to the excretion of cholesterol.
This is because the fiber contained in corn cobs can be excreted from the body after binding to cholesterol metabolites, which can speed up cholesterol metabolism in the body. Therefore, corn cobs, which are worthless in the mainland, will become a healthy health food that is very sought after by Koreans.
In terms of health and wellness, we can also appropriately learn from Koreans. After all, in South Korea, many elderly people seem to be in a state of good spirits and rejuvenation, which is still a certain gap compared with the elderly group in the mainland.
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