Similarities and differences between corn and wheat, wheat and corn are many people's favorite foods. They are very nutritious. Both have many benefits, but there are also many nutritional differences, so many people don't know how to choose. The following are the similarities and differences between corn and wheat.
Similarities and differences between corn and wheat 1 The main nutrients of corn and wheat mostly contain fat, protein, carbohydrates, vitamins and other nutrients.
Wheat nutrition: The main components of wheat are carbohydrate, fat, protein, crude fiber, calcium, phosphorus, potassium, vitamin B 1, vitamin B2 and nicotinic acid, and there is also an allantoin component. In addition, wheat germ is rich in dietary fiber and vitamin E, as well as a small amount of arginine, amylase, sitosterol, lecithin and proteolytic enzymes in the heart.
Corn nutrition: high nutritional value. Every 100g contains fat 4. 6g, protein 8. 2g, carbohydrate 70. 6g, crude fiber 1. 3g, calcium 17mg, iron 2. 0mg, phosphorus 2 1mg and nicotinic acid 2. Starch mainly exists in endosperm, and embryo contains a lot of oil and ash.
Extended data
The therapeutic value of wheat: Wheat bran and wheat germ are usually added to cereal breakfast foods or fillings and cakes. Mixing refined white flour with wheat germ or wheat bran can increase the nutritional value of flour (1/4 cups of wheat germ instead of 1/4 cups of flour). Sprinkling wheat germ on vegetables and egg rolls can increase nutritional value. Wheat germ can also be used to replace nuts in cakes and biscuits.
Coarse broken wheat is a small particle formed by crushing coarse wheat. Make sure to soak it before cooking (65438 2 cups of water +0 cups of wheat) and cook for 30~40 minutes. Coarse wheat can be added to dough to make bread, or used as breakfast food or cream dessert.
The main nutritional components of corn and wheat are different.
1, protein
Corn contains protein 8 and 2g, and wheat contains protein 1 1 and 9g.
2. Fat
Corn fat contains more than 4,6g, and wheat fat is about 1, 3g.
3, crude fiber
Corn contains crude fiber 1 and more than 3g, and wheat contains about 2% crude fiber.
4. carbohydrates
Corn contains more than 70 and 6g carbohydrates, and wheat contains 75 and 2g carbohydrates.
5. Other ingredients
Corn:
Every100g of corn germ contains more than17mg of calcium, more than 2 and 0mg of iron, more than 2 1 mg of phosphorus, more than 2 and 4mg of nicotinic acid and more than 0 and14mg of riboflavin. Starch mainly exists in endosperm, and embryo contains a lot of oil and ash. The vitamin content in corn is very high, which is 5- 10 times higher than that in rice and wheat. High-nutrient substances such as riboflavin contained in corn are very beneficial to human body.
Corn silk contains crude fiber, crude protein, polysaccharide and crude fat.
Wheat:
The main components of wheat are calcium, phosphorus, potassium, vitamin B 1, vitamin B2 and nicotinic acid, and there is also an allantoin component. In addition, wheat germ is rich in dietary fiber and vitamin E, as well as a small amount of arginine, amylase, sitosterol, lecithin and proteolytic enzymes in the heart.
Fatty oils are mainly glycerides of oleic acid, linoleic acid, palmitic acid and stearic acid. It also contains a small amount of sitosterol, lecithin, allantoin, arginine, amylase, maltase, protease and trace vitamin B. Wheat germ contains plant lectin.
Similarities and differences between corn and wheat 2. The color and taste of corn flour and wheat flour are different. There are two kinds of corn flour: yellow and white, while wheat flour is mostly white. Corn flour tastes like corn, which is not delicate to eat, while wheat flour has natural wheat fragrance, which is delicate and chewy, and the two tastes are completely different. The fineness of wheat flour is more advantageous, so wheat flour is more popular with people.
What's the difference between corn flour and wheat flour?
Different colors
There are yellow corn flour and white corn flour, and wheat flour is mostly white. From the color point of view, there is a difference between corn flour and wheat flour, especially yellow corn flour, which is easy to distinguish with wheat flour.
Different taste
The taste of corn flour has a faint taste of corn, which is coarse, low in viscosity and not delicate to eat, while the taste of wheat flour has the taste of wheat, which is rich and delicate. The two tastes are completely different, and the taste of wheat flour is more dominant.
Similarities and differences between corn and wheat. Wheat and its nutritional characteristics
Wheat is divided into winter wheat and spring wheat according to planting time; Divided into red wheat, white wheat and flower wheat according to skin color; It can be divided into hard wheat and soft wheat according to grain texture.
The nourishing effect is mainly related to its viscosity and its influence on the physiology, morphology and microbial flora of digestive tract. When the bulk density of wheat is 680~ 800g/L, its energy concentration will not be affected; When the pile density is lower than 680g/L, its energy concentration will be affected.
Comparison of nutritional value between wheat and corn
1, the protein content of wheat is higher than that of corn, but the amino acid balance of wheat is slightly worse than that of corn. This is mainly because the content of non-essential amino acids in wheat is higher and the essential amino acids are less. As far as lysine is concerned, the content of wheat is 0,3%, which is 25 times that of corn (0,24%) 1. In addition, the contents of tryptophan, threonine and wheat were 0. 15% and 0. 33% respectively, which were 2. 14 times and 1. 1 times that of corn (0. 07% and 0. 3%) respectively. Moreover, except threonine, the ileal digestibility of these three essential amino acids is higher than that of corn.
2. The digestibility of lysine and tryptophan in wheat was 765,438 0% and 78%, respectively, and that in corn was 69% and 67%, respectively. The contents of various important mineral elements in wheat are also higher than those in corn, especially manganese and zinc.
3. The content of calcium and phosphorus in wheat is higher than that in corn, and because the phytase content in wheat is higher than that in corn, the utilization rate of phosphorus is also higher.
4. In terms of vitamins, except that wheat contains no carotene and the content of vitamin A is lower than that of corn, the content of B vitamins is higher than that of corn, especially nicotinic acid.
5. The crude fat content of wheat is lower than that of corn, and the linoleic acid content is also much lower than that of corn. When the amount of corn in the diet reaches 50%, there is no need to consider the problem of essential fatty acids.
6. When wheat replaces corn, it is necessary to add oil to supplement the deficiency of essential fatty acids. Replacing corn with wheat in diet can increase the hardness of animal fat. In addition, the digestibility of wheat is basically the same as that of corn. The nutritional components of wheat produced in different varieties and regions are very different, so attention should be paid to their application. After enzyme treatment, the digestibility of wheat is higher than that of corn.