Thailand Organic Series
🚚 The Fastest Delivery Time : It takes 2-7 days.
🐝 Supplier / Place Of Origin：Thailand Organic Series / Mae Chaem, Thailand
🔖 Certification： The Ministry of Agriculture and Cooperatives Organic Certification TAS9000,
Thailand Organic Agriculture Certification (ACT) [pending confirmation]
🌱 Producer Introduction：
The local producer of over 50 kinds of organically grown premium products which is certified by Thai's government.
These fruits are grown in an area of 100 rais and include a large variety of products. Some fruits are organic certified, some grown organically and others grown with conventional means. Fruits are seasonal and therefore not available throughout the year with the exception of citrus, bananas and papaya which have a longer seasonality.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Other Names：Sweet Corn | Sweetcorn
Product Description：It is an important food crop with the highest total output in the world; corn can also be used as feed, and it is also used as a raw material for ethanol fuel in the biotechnology industry. Eating more corn can prevent degenerative macular degeneration in old age and help protect the eyes from UV and blue light damage. In addition, corn contains a lot of potassium, which helps stabilize blood pressure and body water balance. The vitamins, carotene, and plant cellulose contained in corn also help to expel carcinogens and other toxins, delay aging, lower serum cholesterol, and prevent skin lesions.
Maize and cornmeal (ground dried maize) constitute a staple food in many regions of the world. Maize is used to produce cornstarch, a common ingredient in home cooking and many industrialized food products. Maize starch can be hydrolyzed and enzymatically treated to produce syrups, particularly high fructose corn syrup, a sweetener; and also fermented and distilled to produce grain alcohol. Grain alcohol from maize is traditionally the source of Bourbon whiskey. Corn flour is used to make cornbread and other baked products.
Within the United States, the usage of maize for human consumption constitutes only around 1/40th of the amount grown in the country. In the United States and Canada, maize is mostly grown to feed livestock, as forage, silage (made by fermentation of chopped green cornstalks), or grain. Maize meal is also a significant ingredient of some commercial animal food products.
Supply Season：The main production period is from November to April of the following year, and it is available in Hong Kong throughout the year.
Storage Method：When storing, first remove the outer skin and hairs, wash and dry, wrap with plastic wrap, and store in the refrigerator for about 3-4 days.
#Should Be / Avoided：
Pregnant women can eat corn
Pregnant women can properly supplement corn in the diet to help the fetus to strengthen the brain. However, there are many diseases and insect pests in corn and heavy pesticides. It is advisable to soak in salt water for 20 minutes before eating, and then wash it repeatedly before cooking.
Five Flavors in TCM: sweet
Efficacy: appetizing, improving intelligence, calming heart and promoting blood circulation, regulating Qi
Corn is rich in unsaturated fatty acids and dietary fiber, which is beneficial to the health of mothers and babies, prevents constipation, and helps intestinal health. In addition, corn is rich in magnesium, which is essential for fetal muscle development.
Chinese yam improves nutritional value
Eggs prevent high cholesterol
Not suitable for matching
Oysters reduce zinc absorption
sweet potato causes bloating
Cooking Skills：There are many varieties of edible corn, and those with high sugar content are widely grown. They can be eaten fresh, boiled, fried, and canned corn.
Notes：Corn is rich in fiber and may be fermented in the intestinal tract and produce a lot of gas. Excessive consumption can easily burden the stomach and even hinder protein absorption. People with sensitive stomachs or weak digestive systems must pay attention to their corn intake.
When corn was first introduced to an agricultural system not used by traditional Native Americans, it was generally popular, hailed for its productivity. However, wherever corn is a staple food, widespread malnutrition quickly emerges. It's a mystery because these types of malnutrition don't typically occur in Native Americans who eat corn as their main staple.
It turned out that from at least 1200 B.C. to 1500 B.C., Mesoamericans had learned to soak corn in lye water (a process now ) made. They did this to release the corn husk, but (unbeknownst to the natives or the colonists) it happened to release the B vitamin niacin, the lack of which is the root cause of pellagra. When corn was introduced into the diets of non-Native Americans, they did not have the necessary cultural knowledge acquired over thousands of years in the Americas. When pellagra reached epidemic proportions in parts of the southern United States in the late 1800s, medical researchers debated two theories for its origin: The deficiency theory (which turned out to be correct) held that pellagra was due to a lack of certain nutrients The germ theory states that pellagra is caused by a stable fly-borne pathogen. A third theory, advanced by eugenicist Charles Davenport, holds that people contract pellagra only if they are susceptible to pellagra due to some "constitutional, heritable" trait of the affected individual . Once alkaline treatment and dietary diversity were understood and applied, pellagra disappeared in the developed world. The development of high-lysine corn and the promotion of a more balanced diet also contributed to its demise. Pellagra is still present today in food-poor areas and refugee camps where people survive on donated corn.
Corn contains lipid transfer protein, a nondigestible protein that survives cooking. The protein has been linked to a rare and understudied allergy to corn in humans. Allergic reactions can cause rashes, swelling or itching of the mucous membranes, diarrhea, vomiting, wheezing and, in severe cases, anaphylaxis. It's unclear how common this allergy is in the general population.
Dish：Corn rice, corn porridge, etc.
Suggested Eating Method：
There are many varieties of corn, and those with high sugar content are widely planted. It can be fresh, cook, stir -fried, and make canned corn grains.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (I will have organic farms). It is recommended to use our vegetables and vegetables environmentally friendly cleaner Dish Drops
for 3 to 5 minutes to eliminate residuals, sand and dust.
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.