1, sweet corn is not genetically modified food, it is a variety of corn, is through traditional breeding techniques to cultivate a new variety, also known as vegetable corn. The reason why it is sweet is because the endosperm of corn contains starch in addition to a large number of water-soluble polysaccharides, making the corn sweeter.

2, corn is divided into seed coat, endosperm and embryo three parts, of which the endosperm is the key to affect the sweetness of corn. This is because corn produces glucose through photosynthesis at maturity and transports it to the endosperm, where it is stored as starch. Although starch is chemically a polymer of sugar, it can be eaten by itself without sweetness, which is the reason why the ordinary corn we eat does not taste sweet and has a powdery texture.

3, and sweet corn is not the same, it contains starch in the endosperm in addition to a relatively high content of water-soluble polysaccharides, is in the sweet corn to control starch synthesis of a series of genes, there is one or several genes in the natural mutation, in the state of purity of the recessive state, cut off part of the process of reducing sugar to starch conversion. This "small defect" but contributed to the delicious flavor of sweet corn.