Although the glycemic index of corn is 55, it is already very low, lower than that of rice and white flour. After grinding, corn flour is different. Blood sugar rises rapidly, and the glycemic index can reach 70. Therefore, we must not blindly eat too much because of the rough taste, and we must control the intake.

The vitamin content in corn is very high, which is 5- 10 times that of rice and wheat. Among all staple foods, corn has the highest nutritional value and health care function. High-nutrient substances such as riboflavin contained in corn are very beneficial to human body. It is worth noting that the nutritional value of special corn is higher than that of ordinary corn, and the nutritional components such as water, active substances and vitamins of fresh corn are also much higher than those of old corn.

Starch is the main component in corn. In fresh corn, carbohydrates account for 74% of dry matter, which is basically the same as rice and wheat. Therefore, corn is often eaten as a staple food, which not only tastes good, but also has a strong sense of fullness. Corn contains a lot of cellulose, which is a carbohydrate that the human body can't absorb. Corn also contains a lot of mineral magnesium, which is very beneficial to human body.