Corn with nutritional value is the main grain feed and energy feed in China. Corn has good palatability and no use restrictions. Its nutritional characteristics are as follows: 1. The available energy is high. The metabolic energy of corn is 14.06MJ/kg/kg, and the highest can reach15.06 mj/kg, which is the highest among cereals. This is mainly because there is very little crude fiber in corn, only 2%; The nitrogen-free extract is as high as 72%, and the digestibility can reach 90%. On the other hand, the crude fat content of corn is relatively high, ranging from 3.5% to 4.5%. Corn is an annual gramineous plant, also known as corn, cob and Liugu. According to the research, every100g of corn contains 196 calories,10.2g of crude fiber, 3.8g of protein, 2.3g of fat, 40.2g of carbohydrate, and other mineral elements and vitamins. Corn contains more crude fiber, which is 4- 10 times higher than polished rice and refined flour. Corn also contains a lot of magnesium, which can strengthen the peristalsis of intestinal wall and promote the excretion of waste in the body. The above ingredients and functions of corn are very beneficial to lose weight. When the corn is ripe, the tassel on the ear has diuretic effect, which is also beneficial to lose weight. Corn can be boiled in soup instead of tea, or crushed to make corn flour and tortillas. Puffed popcorn has a large volume, which can eliminate the hunger of obese people, but its calorie content is very low after eating, and it is also one of the substitutes for weight loss. 2. The linoleic acid content is high. The linoleic acid content of corn reaches 2%, which is the highest in grain feed. If the proportion of corn in the diet is above 50%, only corn can meet the requirement of linoleic acid for pigs and chickens (1%). 3. The content of protein is low and the quality is poor. The content of protein in maize is about 8.6%, with unbalanced amino acids and insufficient contents of lysine, tryptophan and methionine. 4. Minerals About 80% of minerals exist in embryos, and the calcium content is very small, about 0.02%; The phosphorus content is about 0.25%, but about 63% of phosphorus exists in the form of phytic phosphorus, and the utilization rate of monogastric animals is very low. The content of other mineral elements is also low. 5. Vitamin fat-soluble vitamins contain more vitamin E, about 20mg/kg, yellow corn contains more carotene, and vitamins D and K are almost absent. Water-soluble vitamins contain more thiamine, less riboflavin and nicotinic acid, and nicotinic acid exists in a combined form. 6. The average lutein content in yellow corn is 22 mg/kg, which is one of the characteristics of yellow corn and is of great significance for coloring yolk, shin and claw. Recently, a study by the German Nutrition and Health Care Association shows that corn has the highest nutritional value and health care function among all staple foods. It can prevent heart disease and cancer. In this study, which lasted 1 year, experts compared the nutritional value and health care function of many staple foods such as corn, rice and wheat. The results show that the vitamin content in corn is very high, which is 5- 10 times that of rice and wheat. At the same time, corn contains a lot of nutrients and health-care substances, which also surprised experts. Besides carbohydrates, protein, fat and carotene, corn also contains nutrients such as riboflavin and vitamins. These substances are of great benefit in preventing diseases such as heart disease and cancer. The research also shows that the nutritional value of special corn is higher than that of ordinary corn. For example, the content of protein, vegetable oil and vitamins in sweet corn is 1-2 times higher than that in ordinary corn; The selenium content of "life element" is 8- 10 times higher; Among 17 amino acids, 13 amino acids are higher than common corn. In addition, the moisture, active substances, vitamins and other nutrients of fresh corn are much higher than those of old corn, because the cultivation branch of corn drops rapidly during storage. Professor Rahman, a famous German nutritionist in charge of this research, pointed out that among the more than 50 kinds of nutritional and health-care substances that have been proved to be the most effective today, corn contains 7 kinds-calcium, glutathione, vitamins, magnesium, selenium, vitamin E and fatty acids. It has been determined that every100g of corn can provide nearly 300 mg of calcium, which is almost the same as that contained in dairy products. Rich calcium can lower blood pressure. If you take 1 g calcium every day, your blood pressure will drop by 9% after 6 weeks. In addition, the carotene contained in corn can be converted into vitamin A after being absorbed by the human body, which has the function of preventing cancer; Plant cellulose can accelerate the discharge of carcinogens and other poisons; Natural vitamin E has the functions of promoting cell division, delaying aging, lowering serum cholesterol, preventing skin lesions, relieving arteriosclerosis and brain function decline. The researchers pointed out that lutein and zeaxanthin contained in corn can fight against eye aging. In addition, eating more corn can also inhibit the side effects of anticancer drugs on human body, stimulate brain cells and enhance people's brain power and memory. The feeding value of chicken corn is 1. Chicken corn is the most important feed material for chickens, which has high energy value and is most suitable for fattening broilers. Moreover, yellow corn has a good coloring effect on yolk, claws and skin. In the compound feed for chickens, the amount of corn is as high as 50%~70%. 2. The effect of pig corn is also very good, but excessive use should be avoided to prevent excessive heat energy from increasing back fat thickness. Because corn lacks lysine, lysine should be added to the diet of pigs of any weight. 3. Ruminant corn has good palatability and high energy, which can be widely used in mixed concentrate of cattle, but it is best to use it with other big bran feeds to prevent food accumulation and expansion. High lysine corn In order to solve the problem of poor quality of corn in protein, breeders all over the world are committed to cultivating high lysine corn varieties. In 1950s, the United States cultivated high lysine corn varieties such as Opak 2 and Floury-2, with lysine content above 0.5% and tryptophan content above 0.2%. China has also introduced trial planting, but it has not been widely popularized because of its low yield, low bulk density and high price. However, a large number of experiments at home and abroad have proved that high lysine corn can completely or partially replace soybean meal, which is an important way to solve the shortage of essential amino acids for human body. "Corn Love Fund" symbolizes corn love fund: In order to support and promote the implementation of the "Red Cross Angel Plan" of the China Red Cross Foundation, with the support of Chris Lee and the suggestions of many corn, in 2006, the China Red Foundation set up the first special fund named "Corn Love Fund" donated by fans. This is the love creation of corn and the public welfare innovation of China Red Foundation. Unlike other funds, which must have a "bottom fund" guarantee before their establishment, the "Corn Love Fund" started from zero yuan, creating a precedent for the establishment of foundations in China. With the concept of "love has hope, don't give up if there is hope", we advocate "birthday in spring, angels receive red envelopes" Since March 19, 2006, all corn donations in China have been unified into the "Corn Love Fund" for special purposes. The China Red Foundation will announce the donation and subsidy of the fund at any time through the media, and accept social audit every year, media supervision and inquiries and inspections of corn at any time. The name of the medical cookbook "China Yishoufang" is longevity food-a healthy cookbook of maize (corn) with sweet taste and flat sex. It has the effects of regulating middle energizer, stimulating appetite, benefiting lung, calming heart, clearing away damp-heat, benefiting liver and gallbladder, and delaying aging. Modern research has confirmed that corn is rich in unsaturated fatty acids, especially linoleic acid, with a content of more than 60%. Synergistic effect with vitamin E in corn germ can reduce blood cholesterol concentration and prevent it from depositing on blood vessel wall. Therefore, corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension. Vitamin E can also promote cell division and delay aging. Corn also contains a longevity factor-glutathione. With the participation of selenium, glutathione oxidase is produced, which has the functions of restoring youth and delaying aging. Selenium and magnesium contained in corn have anti-cancer effects. Selenium can accelerate the decomposition of peroxides in vivo, so that malignant tumors can be suppressed without molecular oxygen supply. On the one hand, magnesium can inhibit the development of cancer cells, on the other hand, it can promote the excretion of waste in the body, which is also of great significance for cancer prevention. Glutamic acid contained in it has a certain brain-strengthening effect. A study by the German Nutrition and Health Care Association shows that corn has the highest nutritional value and health care function among all staple foods. It can prevent heart disease and cancer. In this one-year study, experts compared the nutritional value and health care function of many staple foods such as corn, rice and wheat. The results show that the vitamin content in corn is very high, which is 5- 10 times that of rice and wheat. At the same time, corn contains a lot of nutrients and health-care substances, which also surprised experts. Besides carbohydrates, protein, fat and carotene, corn also contains nutrients such as riboflavin and vitamins. These substances are of great benefit in preventing diseases such as heart disease and cancer. The research also shows that the nutritional value of special corn is higher than that of ordinary corn. For example, the content of protein, vegetable oil and vitamins in sweet corn is 1-2 times higher than that in ordinary corn; The selenium content of "life element" is 8- 10 times higher; Among 17 amino acids, 13 amino acids are higher than common corn. In addition, the moisture, active substances, vitamins and other nutrients of fresh corn are much higher than those of old corn, because the cultivation branch of corn drops rapidly during storage. Corn is a good health care product in coarse grains, which is quite beneficial to human health. Vitamin B6, nicotinic acid and other components in corn have the characteristics of stimulating gastrointestinal peristalsis and accelerating defecation, and can prevent and treat constipation, enteritis and intestinal cancer. Every 100g corn contains: protein 85g, fat 4.3g, sugar 72.2g, energy 1398.4kJ, calcium 22mg, phosphorus 120mg, iron 1.6mg and vitamin B 1B2. Corn oil is rich in vitamin E, vitamin A, lecithin and magnesium, and linoleic acid is as high as 50%. Corn is rich in vitamin C and so on. , has the effect of prolonging life and beautifying. The nutrients contained in the tip of corn embryo can enhance human metabolism and regulate the function of nervous system. Can make skin soft and smooth, inhibit and delay wrinkles. Corn has the functions of regulating appetite, reducing blood lipid and serum cholesterol. Central American Indians are not prone to high blood pressure because they mainly eat corn. When eating corn, you should eat all the embryo tips of corn kernels, because many nutrients of corn are concentrated here. Corn tastes better when cooked. Although cooking made corn lose some vitamin C, it gained more nutritional value and higher antioxidant activity. ★ Moldy corn will produce carcinogens, so moldy corn must not be eaten. Corn is an annual gramineous plant, also known as corn, cob and Liugu. According to the research, every100g of corn contains 196 calories,10.2g of crude fiber, 3.8g of protein, 2.3g of fat, 40.2g of carbohydrate, and other mineral elements and vitamins. Corn contains more crude fiber, which is 4- 10 times higher than polished rice and refined flour. Eating corn (staple food) often leads to malnutrition, which is harmful to health. If you eat it as a snack, because corn is coarse grain, it will naturally contribute to gastrointestinal peristalsis and health. As for losing weight, it certainly has little effect. The seeds of corn, a Gramineae herb, have therapeutic value. Also known as jade sorghum, royal rice, royal wheat, jade wheat, corn, corn. It is cultivated all over China. Harvest mature fruits in summer and autumn, thresh the seeds and dry them in the sun; You can also use less. [Attribute] Sweet in taste and flat in nature. Can regulate the stomach, diuretic. [Reference] contains protein, fat, starch, calcium, phosphorus, iron, vitamin B 1, B2, B6, nicotinic acid, pantothenic acid, carotene, quercetin and other ingredients. Corn oil is rich in polyunsaturated fatty acids, which is an inhibitor of cholesterol absorption and has a certain effect on lowering plasma cholesterol and preventing coronary heart disease. 【 Usage 】 Used for spleen and stomach weakness, loss of appetite and diet reduction; Stagnation of water and dampness, unfavorable urination or edema; Hyperlipidemia, coronary heart disease. [Usage] Decoct soup, cook food, or grind and cook porridge. [Attachment] 1, corn and Rosa roxburghii soup: corn 30g, Rosa roxburghii 15g. Add water to make soup or substitute tea. This product is compatible with Rosa roxburghii, and has the effects of invigorating stomach, promoting digestion, clearing away heat and relieving summer heat. It is used for patients with spleen and stomach deficiency and cold, dyspepsia, anorexia or diarrhea, especially those with summer heat. 2. Corn tea: corn 30g, corn stigma 15g. Add appropriate amount of water and decoct soup instead of tea. Both corn and corn stigma have diuretic effect, and corn stigma has stronger effect, so it is used together. Mainly used for chronic nephritis, edema and dysuria. 3. Corn paste: 30-60g corn flour. After boiling water in the pot, sprinkle it and stir it into a thin paste. When cooked, add sesame oil, onion, ginger and salt to taste and serve. The product has blood lipid lowering effect. Patients with hyperlipidemia, hypertension and coronary heart disease can take it. How to eat corn? Tri-diced corn material: corn kernels 1 bowl 200g green beans, 40g pickled mushrooms, two 20g diced carrots, 40g seasoning: salt 1/2 teaspoons stock, 2 tablespoons sugar 1/3 tablespoons starch water 1/3 tablespoons sesame oil 1 teaspoon. Method of making: 1 teaspoon. 2. Add 2 bowls of oil to the pot and heat to medium temperature. Pull all the materials out of the pot and pick them up. 3. Leave 1 tbsp oil in the pot, pour in the materials and seasonings, stir-fry evenly, add starch water to thicken, pour in sesame oil, and serve. Note: 1. This dish bag contains red, yellow and green nutrients and is the best dish on the table. 2. thicken the vegetables with a little starch water to dry (non-sticky is appropriate). 3. Add pine nuts to make vegetables, which is pine nut corn. 4. At home, you don't need to blanch half-cooked Sichuan food, but pull the oil first. Just put all the materials and seasonings into the pot and stir them evenly. This dish can be four colors in principle. It is rich in all kinds of nutrients and changes endlessly. Egg and corn soup materials: canned corn 160g, 2 eggs, canned mushrooms 40g, starch 5g, milk 100g, clean mushrooms and cooking wine 20g, fresh peas 20g, refined salt 4g, onion ginger1g. Production method: 1. Soak fresh peas in hot alkaline water, then take them out and put them in cold water for cooling; 2, the wok is hot, add oil with onion, ginger and cooking wine; 3. Pour peas, mushrooms and winter bamboo shoots, simmer on low heat, add water, pour corn, eggs, milk and salt, and add starch after boiling. Milk-flavored tortilla material: 2 egg yolks, flour 100g, 2 fresh corn, 40g cream (softened at room temperature), and appropriate amount of water, salt or sugar (salty and sweet). Production method: mix all the materials together and mix them evenly into a paste. It can be fried in a pot or baked in an oven. If it is in the oven, the plates should be covered with tin foil or buttered. If there is not enough water in the corn, add some water to make it paste. Pour the batter into the baking tray and put some butter on it. How to make corn oysters: Step 1: Prepare the ingredients, a small bowl of corn kernels (about 100g), a clove of garlic, three leeks, an egg and some flour (I used about 3 tablespoons). Step 2: Chop the leek and garlic, then put them in the bowl of corn kernels and knock in the eggs. Step 3: Add some salty soy sauce and salt, stir well, add one tablespoon of water and three tablespoons of noodles, and stir until thick, as shown in the figure. In fact, this ratio is not very strict, as long as it is stirred into a paste, it can be formed, but it can't be too thick. Step 4: Heat the pan, put a little oil and turn down the heat. Scoop it into the paste and spread it out slightly with a shovel. Step 5: fry the bottom until it is beautiful golden yellow, turn it over with a shovel and chopsticks (because it is a small cake, it is easy to turn it over), fry the other side, drain it with a paper towel (in fact, there is not much oil, you can do it without draining), and everything will be fine after frying. Note: 1) As for corn, you can cut the corn kernels from the corn cob yourself. But I think it's too much trouble. It's all made of melted frozen corn or canned corn. 2) Regarding the ingredients, if there is no leek, you can also use shallots instead, which is also delicious. You can also add chopped pepper and coriander, all of which are good. 3) Regarding the paste, if you are inexperienced in cooking for the first time and don't know whether the consistency is appropriate, you can try frying one first, then adjust it appropriately according to the appearance and taste of the finished product, and add water and flour. 4) This thing is "out of line". I only used the above materials and made nine cookies at a time. So, be careful not to make too much mess at once. Lycium barbarum chicken soup corn soup material: tender corn 50- 100g, Lycium barbarum 15g, one egg, chicken soup depends on the number of people. Production method: steam or crush tender corn kernels, and put them into chicken soup to cook thoroughly. Add Lycium barbarum, cook for 5 minutes, hook starch, use egg liquid, season and serve. Three fresh corn soup materials: tender corn kernels 50- 100g, fresh diced shellfish 25g, diced ham 25g, diced cooked chicken 25g, and appropriate amount of starch. Chicken soup depends on the number of people Production method: steam tender corn, put it in chicken soup, cook with fresh diced shellfish, diced ham and diced chicken for 5 minutes, coat with starch, and serve after seasoning. Production method of sweet butter honey corn: 1. Cut the corn dipped in the sauce into pieces and pinch it off. 2. Put it in a small pot, add a thick piece of butter, a proper amount of honey and a small amount of water. 3. Cook together, cook together. Stir and turn the corn in the middle. When the bubbles in the pot don't disappear and start to sizzle, you can take the corn out and put it on the plate. 4. Keep the juice burning until it is thick and pour it on the corn in the plate! Steamed eggs with pearls skillfully made of corn kernels: canned corn kernels 1/2 cans, boxed tender tofu 1 box, 2 eggs, water 1 bowl. Seasoning: 1 tsp salt12 tsp white pepper. Production method: 1. Take a deep dish, dice tofu, put it in, and sprinkle with corn kernels. 2. Add water to the eggs and mix well. Pour into a plate, transfer to a steamer and steam on high heat 1 min, and then steam on low heat for 7 minutes. Reminder: You can also steam eggs in a rice cooker. Put 1 glass of water in the inner pot. If the lid is not completely covered, don't be afraid to steam out the honeycomb eggs. Milk-flavored corn material: milk 250ml tender corn 1 root butter 5g sugar 5g production method: 1. Peel the tender corn, cut it into small round sections, and then cut it in half. 2. Pour the milk, corn pieces, butter and sugar into the pot, and then turn to low heat and cook slowly 10 minute. Comments: Corn is usually cooked in water. This method of cooking with milk is very special. Not only does the corn have a faint smell of milk, but the milk also incorporates a little smell of corn. It's really a good idea to eat corn before drinking milk. Colorful corn soup material: corn kernels 100g ham 30g mushrooms, three quick-frozen peas 50g eggs 1 carrots 1 starch 30ml salt 1 teaspoon (5g) pepper 1/3 teaspoons (2g) sesame oil 1 teaspoon (5ml). 2. Put the peas in a bowl and pour some water to thaw. Beat the eggs into a bowl and stir them into egg liquid. 3. Pour an appropriate amount of hot water into the pot, add corn kernels, shredded ham, shredded mushrooms, diced carrots and peas after boiling over high fire, turn to low heat and cook slowly for 10 minute, then pour in water starch, boil over high fire again, then pour in egg liquid, and finally add salt, pepper and sesame oil. Comments: The first taste of beauty is unparalleled, and then the fragrance is refreshing, and it is difficult to suppress the gorgeous sale. Material of corn sparerib pot: corn 1 root sparerib 500g carrot 1 root celery 1 root ginger, 2 star anise and 2 onion 1 fragrant leaves 1 salt, 2 teaspoons (10g) pepper 1 teaspoon. Wash the ribs and cut them into 5 cm long pieces. Peel carrots and cut them into thin slices. Wash celery and cut into 5 cm long pieces. 2. Put a proper amount of hot water into the pot, after boiling, discharge the ribs, simmer for 2 minutes on low fire, remove the blood foam, then take them out and rinse them repeatedly with clear water. 3. Put the ribs, green onions, ginger slices, star anise, fragrant leaves and medlar into the pot together, then pour a proper amount of hot water, turn to low heat and cover for 30 minutes, then add corn slices, carrot slices and celery slices, continue to cook for 15 minutes, and finally add salt and pepper. Comments: Eat ribs first, then corn, then vegetables, and finally a nutritious and delicious soup. With the staple food, you have it all. Impeccable. Three-color corn salad materials: quick-frozen peas 100g sweet corn kernels 100g red peppers 1 cucumber 1 crab sticks, 5 pine nuts, 2 teaspoons (1 0g), 2 tablespoons white vinegar (30ml) and oil1tablespoon (/kloc-0). 2 teaspoons (3g) of white pepper 1/3 teaspoons (2g) Method of making: 1. Wash the red pepper, remove the seeds, and cut it into cubes with cucumber 1cm square. Thaw the crab stick and cut it into diagonal dices. 2. Put a proper amount of hot water into the pot, boil it, add quick-frozen peas, blanch for 2 minutes until cooked, take out, shower with cold water, and drain the water for later use. 3. Put the boiled peas, sweet corn kernels, diced cucumbers, diced red peppers, diced crab sticks and pine nuts into a bowl, add white vinegar, oil, salt and white pepper, and stir well. Comments: This colorful, fresh, delicious, convenient and simple salad made with western methods and Chinese raw materials will definitely add many surprises to your dining table. Fruit and corn salad ingredients: corn kernels (fresh corn cob or canned corn), lettuce, cherry tomatoes, cheese seasoning: olive oil, black pepper. Production method: 1. Put the corn kernels in a pot and add a little salt to boil. 2. Wash the lettuce and tear it into small pieces. 3. Separate the cherry tomatoes from the middle and shred the cheese. 4. Mix corn kernels, cherry tomatoes, lettuce leaves and cheese with olive oil and black pepper. Tricolor corn materials: corn shoots, asparagus, carrots. Seasoning: butter and salt. Production method: 1. Wash carrots and cut them into wide strips. 2. Cook the processed asparagus in a pot, remove and drain. 3. Add butter to the wok, stir-fry the corn shoots until golden brown, then add asparagus and carrots, stir-fry and season with salt. Corn ribs soup material: corn, ribs seasoning: onion, ginger production method: 1. Cut the ribs into pieces of any length. 2. Peel and shred the corn and cut it into small pieces. 3. Cut the onion and slice the ginger. 4. Add water to the casserole, put the ribs in the pot (if you want the pork ribs soup to be fresher, you can drop two drops of vinegar in the water), put the onion and ginger (not too many slices) together in the pot, drop a little white wine, light it, remove the blood foam after the casserole water floats, and then add corn to cook together. 5. After cooking, take out the onion and ginger slices and add a little salt to taste. Roasted corn with bacon material: corncob, bacon, butter seasoning: salt, mustard production method: 1. Peel and shred corncob, cut into sections, cook in salt water for 20 minutes, and drain. 2. Spread mustard evenly on the corn cob, then wrap two slices of bacon and put it in a buttered barbecue tray or tray in the oven. 3. Bake the barbecue plate on a charcoal fire 15 ~ 20 minutes. Soft Jinsha corn material: canned sweet corn, green beans (peas) 100G, a red sweet pepper, salted egg yolk 10, a little ginger slices and a little cooking wine. Production method: 1, the canned sweet corn is drained for later use. Cut the red bell pepper into small pieces, fry it in a pan without oil, and dry it. 2. Cook salted egg yolk in microwave oven and press it into powder (as fine as possible) for use. 3. Wash and drain the green beans, evenly coat them with a thin layer of raw flour, and fry them in a 60% hot oil pan until the surface is slightly wrinkled. 4. Leave the bottom oil (less oil) in the pot, put the ginger slices in the pot, pinch them out and throw them away. Add a little cooking wine to salted egg yolk and stir-fry until the sand turns over. Then add corn kernels and green beans and stir-fry until cooked. Finally, add the sweet pepper kernels, stir well and take out the pot. I don't add salt occasionally because of salted egg yolk. However, you can try it when cooking. If you think it's almost salty, add some salt. Corn husk material: canned corn kernels, about 30G of imported dry flour. Seasoning: sugar or salt and pepper production method: 1. Raw flour is about 30 grams. 2. Open the can, pour out the corn kernels and drain the water. 3. Mix well with raw flour. 4. Heat the pan, pour out the hot oil and smooth the corn by hand. 5. Put the pot on the fire, add a little hot oil, gently shake and turn the pot with your hands, and let the tortillas solidify without touching the pot. 6. Pour in more hot oil and fry for 5-6 minutes. 7. Pour the oil so that the corn will fry. For the sake of beauty, you can change the knife and reinstall it. It is recommended to sprinkle some cheese, which tastes better. ) burrito burrito [taste]: crispy and delicious [ingredients]: corn flour and flour [ingredients]: white sugar [making process]: evenly mix the same amount of corn flour and flour, add appropriate amount of white sugar, make it into a paste with water, then put it in a wok for several times and press it into a pancake shape, turn it over slowly with slow fire, and eat it when both sides are fried until golden brown. This kind of pancake is more delicious than pure flour. It is crisp and has the sweetness of corn. Corn tortilla [taste]: soft and delicious [ingredients]: fine corn flour, flour [ingredients]: white sugar [production process]: mix corn flour and flour evenly, add appropriate amount of white sugar, make it into a paste with warm water, then ferment at 15 degree, make it into a paste, and steam it in a steamer for 20 minutes. This kind of hair cake is soft and delicious, easy to digest and very popular with the elderly. Other knowledge 1. Grain contains 73% starch, 8.5% protein and about 4.3% fat. Contains more vitamins (thiamine, riboflavin). Corn kernels are mainly used for eating and feeding, and can be cooked, ground or made into puffed food. Industrially used to make alcohol, beer, acetaldehyde, acetic acid, acetone, butanol, etc. The syrup made of corn starch is colorless and transparent, with high fructose content, and can be made into candy, cake, bread, jam, beverage and so on. Furfural can be prepared from spike shaft; The stalk can be used for papermaking and sound insulation; Bracts of fruit ears can be woven into handicrafts. Seeds can be used as concentrated feed. The stems, leaves and ears harvested during the wax ripening period are good silage for livestock, especially cows. The nutritional value and digestibility are higher than those of barley, oats and sorghum. Because different colors of corn can transfer pollen to each other, when the wind is strong, two adjacent corn fields pollinate each other, thus producing an ear of corn with different colors. Sometimes, rainy or windy days after maize flowering will affect maize pollination, resulting in the phenomenon of lack of grain and fruit.