Although sticky corn is a coarse grain, its nutritional value is not lower than that of fine grain rice. In addition to the starch and calcium content being slightly lower than rice, the protein, fat, phosphorus, iron and B vitamins are higher than rice.

Sticky corn has high nutritional value and low fat content. It is a high-protein and low-fat food. Sticky corn has richer nutrients and better palatability than ordinary corn and sweet corn. It contains various beneficial trace elements, especially iron, zinc, and selenium, which are higher than ordinary corn. Scientists' nutritional analysis of sticky corn shows that among all staple foods, sticky corn has the highest nutritional and health-care effects, with vitamin and protein content 5-10 times that of rice and wheat. Contains 17 kinds of amino acids. It also contains calcium, glutathione, vitamins, magnesium, selenium, vitamin E and fatty acids, and the content is 8-10 times higher than that of corn. Sticky corn also contains nutrients such as ryanic acid, vitamin A (carotene), vitamin C, vitamin B6, progesterone, and vitamin elements zinc, iron, etc. Therefore, people eating food processed from sticky corn can prevent heart disease, lower cholesterol, lower blood lipids, reduce arteriosclerosis, fight cancer, fight eye aging, stimulate the regeneration of human brain cells, and enhance human brain power and memory. Corn germ can enhance human metabolism, regulate nerves, make skin tender and smooth, and delay aging.