Sticky corn, also called waxy corn, is native to China. After corn was introduced into China, the hard corn planted in southwest China changed, and the waxy type gradually appeared through artificial selection. Common corn originated in Central and South America and is an important food crop in the world. Later, it was widely distributed in the United States, China, Brazil and other countries.

2. Different nutritional values

The protein content of sticky corn is relatively high, and it is rich in vitamin A, vitamin B 1 and other nutrients. The starch content is as high as 70%~75%. Although rich in vitamins, it is not suitable for diabetic patients.

Ordinary corn contains comprehensive nutrients, including protein 8.5%, fat 4.3%, sugar 73.2%, calcium 0.022%, phosphorus 2 1%, iron 0.00 16%, carotene, vitamin B 1, B2, nicotinic acid, and sitosterol. The latest research points out that corn contains a carcinogen-glutathione.

Cellulose contained in common corn is a kind of carbohydrate that human body can't absorb, which can reduce the concentration of carcinogens in human intestine and the accumulation of humic substances of intestinal endocrine toxins, thus reducing the incidence of colon cancer and rectal cancer.

3. Different textures

The grain surface of sticky corn is dull, and there is no difference between keratin and silty layer. Endosperm starch is all composed of amylopectin, which is sticky and palatable, and is formed by gene mutation of common corn in China.

The ear of common corn is mostly conical, the grain is hard, the top is round and shiny, the endosperm at the top and around the grain is horny endosperm, and only a small part of the endosperm center is silty endosperm. The seeds are mostly yellow, followed by white, red and purple. Hard-grained varieties have the characteristics of good quality, early maturity, stable yield and strong adaptability. Hard corn is mostly a local variety.

Extended data

Sticky corn has good longevity, consistent ear-grain type, full grains, neat and compact arrangement, tender grains, thin skin, basically no sharp points, no insect bites, no mildew, no damage, complete leaves, fresh and tender, and light green. Life-prolonging sticky corncob has large size, coarse particles, high viscosity and sweet taste.

On July 22nd, 20 15, the former People's Republic of China (PRC) and the Ministry of Agriculture approved the implementation of national geographical indication registration protection for "Yanshou sticky corn". The crude protein content of Yanshou sticky corn is more than 10%, crude fat content is less than 6%, amylopectin accounts for more than 90% of starch content, vitamin B2 is more than 0.05 mg/100 g, calcium content is more than 12 mg/100 g, and magnesium content is more than 70mg//.

Baidu Encyclopedia-Yanshou Sticky Corn