Can glutinous corn be used for corn juice

Corn juice can be made from glutinous corn, but its taste and nutritional value are slightly different from ordinary corn. Glutinous corn has a high starch content, making the finished product thicker, sweeter, and smoother, while ordinary corn juice is fresher. The nutritional value of corn juice mainly includes providing dietary fiber, B vitamins, antioxidants, etc.

Glutinous corn has a higher proportion of branched starch than ordinary corn, and when heated, it produces a more pronounced viscous texture, suitable for drinkers who prefer a dense taste. When making, it is necessary to increase the amount of water or adjust the concentration with milk to avoid excessive stickiness. Glutinous corn usually has a higher sweetness, which can reduce the addition of extra sugar and better meet the needs of a healthy diet. Its rich vitamin E and zinc elements can help skin repair and improve immunity, but the glycemic index is slightly higher than that of ordinary corn. diabetes patients need to control their intake.

Ordinary corn has a higher proportion of amylose and has strong fluidity after juicing, making it suitable for making chilled drinks or mixing with fruits. Its dietary fiber content has a slight advantage, which helps promote intestinal peristalsis. The content of lutein and zeaxanthin in ordinary corn is more prominent, which has a more significant effect on vision protection. If you pursue the fragrant flavor of traditional corn juice, you can choose sweet corn varieties with yellow and white stripes, whose juice has a golden color and balanced flavor.

It is recommended to use fresh corn when making corn juice, stir thoroughly after boiling to avoid sedimentation, and store in refrigeration for no more than 24 hours. It can be paired with grains such as millet and oats to increase nutrient density, or a small amount of ginger can be added to alleviate the greasiness of glutinous corn. People with weak digestive function should control their single consumption to avoid excessive starch intake that can cause bloating. Before consumption, some of the residue can be filtered to enhance the taste, but an appropriate amount of corn germ can be retained to obtain more unsaturated fatty acids.