Is glutinous corn white or yellow

Glutinous corn comes in both white and yellow colors, depending on the variety and growth environment. White glutinous corn has a soft and glutinous taste, while yellow glutinous corn has a higher sweetness and is rich in carotenoids. Different colored glutinous corn have their own characteristics in terms of nutritional content and consumption methods. The color of glutinous corn is mainly determined by its variety. White glutinous corn has a higher starch content and a sticky and soft texture after cooking, making it suitable for making traditional pastries or direct steaming. Yellow glutinous corn has a cash yellow color due to the presence of carotenoids, and its vitamin A precursor is more abundant, which is helpful for vision protection. The dietary fiber content of two colors of glutinous corn is equivalent, both of which can promote gastrointestinal peristalsis. From a planting perspective, white varieties are mostly distributed in southern China, while yellow varieties are more common in the north, which is related to regional climate and planting traditions. White glutinous corn is more suitable for long-term steaming during cooking, while yellow varieties can be quickly steamed to better preserve their sweetness. The carotenoid content of yellow glutinous corn is about 3-5 times that of white varieties. This fat soluble nutrient is recommended to be cooked with oil to improve absorption. White varieties have a higher proportion of branched starch and are prone to aging and retrogradation after cooling, making them suitable for hot consumption. Some special varieties may appear purple black, and this type of glutinous corn usually contains antioxidant components such as anthocyanins. From a storage perspective, yellow corn is more durable due to its thicker skin, while white corn is recommended to be consumed as soon as possible to ensure taste. Modern hybridization technology has also cultivated yellow and white striped glutinous corn, which combines the flavor characteristics of both types. When choosing glutinous corn, it can be determined according to personal taste and nutritional needs. The white version is suitable for making sticky food, while the yellow version is suitable for direct consumption. It is recommended to consume glutinous corn of different colors alternately to obtain more comprehensive nutrition. When cooking, pay attention to the yellow variety and avoid prolonged high-temperature treatment to prevent nutrient loss. Special groups such as diabetes patients should pay attention to controlling the intake of waxy corn, because its glycemic index is higher than that of ordinary vegetables. When purchasing, choose fresh corn with plump grains and fresh green bracts. When storing, keep the outer skin and place it in a cool and ventilated place.