As is well known,corncontains a high amount of fiber, ten times that of rice,rice; this large amount of fiber can stimulate intestinal peristalsis,

reducing the time food residue stays in the intestines.It accelerates the excretion of feces and removes harmful substances from the body,playing a significant role in preventing constipation, enteritis, and colorectal cancer.Every hundred grams of corn contains 12 micrograms of folate,betacarotene,

lutein,and zeaxanthin; these are various antioxidants. Therefore, corn has multiple health benefits.Corn's greatest contribution to humans is the rich pigment that makes it golden — lutein and zeaxanthin (a form of carotenoids fromcarrots),which, although not nutrients themselves, have powerful antioxidant effects,

protecting the macula, a photosensitive area in the center of the retina.When aging causes oxidative damage to the macula,leading to its degeneration and vision loss, even blindness,

lutein and zeaxanthin can absorb harmful light entering the eye,maintaining the health of the macula due to their strong antioxidant properties.However, it is important to note that only yellow corn contains lutein and zeaxanthin; white corn does not have them.Thus, taxi drivers, students, editors, writers, and others who frequently use their eyes should eat more yellow corn.Corn also contains various anti-cancer factors such as glutathione,large intestinecancer, skin cancer, lung cancer, and uterine cancer.

Corn is rich in niacin,glucosetolerance factor (GTP),insulin-regulating nutrients. Therefore, replacing staple foods with corn can help regulate blood sugar levels.When making corn porridge, cornmeal mush, or cornbread,

don't forget to add alkali.Corn contains 63% to 74% bound niacin that is not easily absorbed by the human body,which could lead to pellagra if consumed long-term.To avoid this situation, a small amount of alkali should be added when cooking corn porridge, cornmeal mush, or making steamed buns,releasing the bound niacin into free niacin that can be utilized by the body,providing maximum nutritional benefits.To avoid this, it is best to add a small amount of alkali when cooking corn porridge, corn batter, or making corn cakes, which will release the bound niacin in the corn into free niacin that can be utilized by the body, providing the most nutritional benefit.