Corn flakes are a new type of fast food. They can be stored for a long time and are easy to carry. They can be eaten directly or processed into other foods. Can be mixed with cold milk and yogurt for breakfast. Corn flakes are the most common cereal snack food in the world.

The best raw material for processing corn flakes is hard dent corn, because of its high content of horny endosperm, high transparency after starch gelatinization, and good product appearance. When eating, it is prepared into corn flakes with boiling water. If you put corn flakes into the prepared soup, you can make corn flake soup. There are many types of nachos, including light, sweet, and salty nachos. Light cornflakes are tan; sweet cornflakes are tan and salty cornflakes are yellow.

The raw material of corn flakes is corn. The effect of corn is to benefit the lungs and calm the heart, invigorate the spleen and appetizers, and relieve water and relieve stranguria. In daily life, corn is a very common staple food. Eating corn has many benefits, such as controlling blood lipids, controlling blood pressure, and increasing memory and delaying aging. Especially corn, as a kind of crude fiber, can treat constipation very well. For patients with poor gastrointestinal function, oral corn can correct the intestinal flora disorder, promote gastrointestinal motility, and have great benefits for enteritis and habitual constipation. Corn also contains vitamin E, which has a strong therapeutic effect on blood lipids, especially vascular aging.

Besides corn flakes, instant oatmeal is also a fast food treat. It can relax the bowels and laxatives. Instant oatmeal is rich in dietary fiber, which can mechanically stimulate intestinal peristalsis. For people with constipation and difficulty in defecation, if they eat instant oatmeal properly, it can stimulate the effect of dietary fiber. The laxative effect of laxative.

In addition, instant oatmeal can also prevent the occurrence of diabetes, because the dietary fiber in instant oatmeal can stabilize blood sugar, so as to delay the speed and degree of carbohydrate absorption, which can prevent blood sugar from fluctuating greatly, reducing diabetes. The role of disease risk is very clear.