When boiled maize paste-and-drop point-base

When boiled maize paste-and-drop point-base

In boiled rice porridge, it was often in life, grab some alkali in porridge. Do cooked much faster on the one hand, on the other hand after alkali cooking more sticky porridge out of delicious. However, doing so would destroy the m (rice, millet) most valuable nutrients such as vitamin B1 and vitamin B2. However, except in one case, namely in maize porridge, cooked maize paste, when making steamed bread of corn, corn products, it should add a small amount of alkali. This is because the maize contains lot of niacin, but 63%~74% is not to be absorbed using combination of niacin, a diet of this maize food may occur – niacin deficiency pellagra and dermatitis, diarrhea. Prevent the occurrence of the disease, the best approach is to add in corn in the food base, that is, when the boiled corn porridge, maize flour paste, Steamed corn bread, put some base. So that you can make the combination of niacin in corn released into free Nicotinic Acid, alkali maize food general release Nicotinic Acid rate of up to 37%~43%, and also to retain vitamin B1, vitamin B2, on nutrient absorption and human health is very good.

See the family health report March 31, 2009, of the original edition "diet and health care"