Tag: Corn genetics

Genetically, the sugar content of sweet corn can range from 9% to as high as 44% depending on the specific type. Choosing which corn has more sugar depends on understanding the unique genetic mutations that govern how much sugar a kernel holds and how quickly that sugar converts to starch after harvest. The sweetest options are bred for specific genes that halt or significantly slow this conversion process, creating a distinctly sugary profile.

Red corn, unlike its yellow or white counterparts, gets its vivid coloration from natural plant pigments called anthocyanins. This striking color is not just for aesthetics but signals a rich profile of antioxidants developed through a fascinating interplay of genetics and environmental factors.

Corn comes in a surprisingly wide array of colors, from yellow and white to deep red and blue. Yes, it is normal for corn to be white, and it is a popular and delicious variety, often due to a simple recessive gene rather than ripeness or quality.