"popcorn halisi" ni chakula cha afya

Ingawa watu mara nyingi huweka vitafunio vingi ikiwa ni pamoja na popcorn katika kategoria ya "vyakula ovyo" kwa kauli moja tu, "popcorn halisi" ni nzuri kwa afya.

In the process of forming popped corns or rices, macromolecular substances such as starch and protein in corn and rice are degraded to varying degrees. For example, starch will turn into a lamellar and loose sponge – like body, and the protein is completely denatured, forming a porous structure, which is convenient for digestion and absorption. The originally coarse and tough corn husk will also become very brittle and easy to eat, and the cellulose, minerals and vitamins are retained to the greatest extent. If a little sucrose is added, the taste will be even better.

Scientists have also found that popcorn contains antioxidant polyphenols. Polyphenols can regulate blood lipid, protect blood vessels, prevent tumors, and have an estrogen – like effect, which can help women relieve menopausal symptoms. Its content in popcorn even exceeds that in vegetables and fruits. In addition, the carotenoids contained therein are also retained, which is of certain benefit to protecting eyesight.