CORN occupies its place in starchy vegetables, which means it has about three times more carbohydrates than non-starchy vegetables. Its high carbohydrate content provides energy in the form of natural sugars and complex starches. An ear of corn also supplies essential dietary fiber that keeps your system regular and lowers your risk of cardiovascular disease.

The sugar in sweet corn begins to turn into starch as soon as it’s picked, which is why you should eat fresh corn as soon as possible and store it in the refrigerator, to slow down that process.

When you buy corn on the cob, avoid ears with black or dry corn silk or kernels with indentations, because those are signs that the corn is drying out and has lost sweetness. One large ear of sweet, yellow corn boiled without salt has 113 calories, 4 grams of protein and 1.8 grams of total fat.


One large ear of sweet, yellow corn has 24.76 grams of total carbohydrates. Men and women both need to consume about 130 grams of carbohydrates daily, so eating one ear supplies 19 percent of your daily allowance. Your body relies on carbohydrates for the energy that sustains your muscles and organs, especially your brain, but this is a large amount to get from just one item of food. Keep track of the other carbs you eat during the day to be sure you don't consume more than your body can use.

Corn contains both types of fiber, soluble and insoluble, but about 87 percent of its total fiber consists of the insoluble type. Insoluble fiber keeps waste moving through your system and prevents constipation. Soluble fiber protects your cardiovascular healthy by binding to cholesterol and carrying it out of your body. It also slows down the absorption of carbohydrates, which helps prevent spikes in blood sugar that can lead to insulin resistance and type 2 diabetes. One ear of yellow corn has 2.8 grams of total fiber, or 11 percent of women’s and 7 percent of men’s recommended daily allowance.

Sugar and Starch:  

One large ear of yellow corn has about 5.36 grams of sugar and 8.46 grams of complex carbs in the form of starch. However, those values may change depending on when the corn was harvested and the temperature at which it was stored. At 85 degrees Fahrenheit, about 60 percent of the sugar can convert into starch within one day. The change from sugar to starch affects the corn’s flavor, but both are valuable for your metabolism because your body digests them into the simple sugar used for energy. 

Kindly consult your doctor for more information.

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