Lower, corn glycemic index is 55.

Food glycemic index comparison table: (1) high glycemic index food GI value > 70; (2) medium glycemic index food GI value 56-69; (3) low glycemic index food GI value ≤ 55.

The vitamin content of corn is very high, 5-10 times that of rice and wheat, and among all staple foods, corn has the highest nutritional value and health effects. The branched-chain starch of glutinous corn is much higher than that of sweet corn, which is the source of its soft and sticky taste, and the rate of hydrolysis of branched-chain starch is faster than that of straight-chain starch, so the sugar-raising effect of glutinous corn is much higher.