Is it good to cook soup with corn and carrots?

Corn is actually the main source of food in our daily life. As long as corn is ground into flour, it becomes cornmeal, which can not only be used to make porridge, but also to make corn tortillas, steamed corn bread and other foods. Corn can be cooked or roasted. It is very nutritious and tastes good to people's taste. So the question is, can corn and carrots be cooked together in soup?

This can be eaten together, but it is not worthy of being used to make soup. First, it does not look good, and second, it does not taste good, so there is no need.

Nutritional value of corn

The nutritional components of corn are relatively comprehensive, generally containing 8.5% protein, 4.3% fat, 73.2% carbohydrates, 0.022% calcium, 0.21% phosphorus, 0.0016% iron, as well as carotene, vitamins B1, B2 and niacin, as well as sitosterol, lecithin, vitamin E, lysine, etc.

The latest research points out that corn contains an anti-cancer factor - glutathione. Nutritionists at home and abroad speak highly of corn, believing that: the glutathione contained in corn has anti-cancer effects, it can combine with a variety of carcinogens in the human body to make these substances lose their carcinogenicity; the cellulose contained in corn is a carbohydrate that is not absorbed by the human body, it can reduce the concentration of carcinogens in the human intestine, and reduce the accumulation of toxin-secreting humus in the intestine, thereby reducing the incidence of colon cancer and rectal cancer; the lignin contained in corn can increase the activity of "macrophages" in the human body by 2 to 3 times, thereby inhibiting the occurrence of tumors; corn also contains a large amount of minerals, and the magnesium in the food has obvious anti-cancer effects.

Japanese geneticists believe that corn bran can reduce the carcinogenic effects of dinitrocarcinogens and heterocyclic amines formed when frying or grilling fish and meat by 92%.