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Provides fiber and carotenoids
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
96
KCAL / 100G
Carbs
21g
· 76%
Protein
3.4g
· 12%
Fat
1.5g
· 12%
Fiber
2.4g
Vitamins
Biotin
5µg · 17% DV
B5
0.72mg · 14% DV
B1
0.16mg · 13% DV
Folate
46µg · 12% DV
Minerals
Phosphorus
89mg · 13% DV
Magnesium
37mg · 9% DV
Potassium ⭐
270mg · 8% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.2g
MONOUNSATURATED
0.37g
POLYUNSATURATED
0.61g
Omega 6:3 ratio 29.5:1
Above the ideal 4:1 (29.5:1).
Boiling mainly adds water and softens the kernels, so the nutrition per 100 g can look slightly diluted. The bigger change usually comes from what you add, such as butter, oil, salt, or sauces.
Heat makes corn’s natural sugars taste more pronounced and can create light caramelized notes. That is why grilled or roasted corn often seems sweeter and richer in flavor.
No single food causes weight gain on its own; overall intake and portion size matter most. Corn can fit into a balanced diet, but large portions on top of other starches can raise total energy intake.
Because it provides carbohydrates, it can work before exercise for energy or after exercise as part of a meal that helps replenish glycogen. Pairing it with a protein source makes it more balanced.
Corn pairs well with protein-rich and fiber-rich foods such as beans, yogurt, eggs, fish, or grilled chicken. Adding vegetables and a healthy fat can make the meal more filling and balanced.
Nutritionally they are broadly similar, but canned corn may contain added salt and sometimes sugar. Checking the label and rinsing it can help reduce excess sodium.
Cooked corn usually keeps for about 3 to 4 days in a sealed container in the refrigerator. Fresh corn on the cob is best eaten sooner rather than later because its sweetness fades over time.
Yes, both kernels and whole cobs can be frozen. Briefly blanching first usually helps preserve color, texture, and flavor better.
The outer hull of corn is rich in insoluble fiber and may not break down completely during digestion. This is common and does not necessarily mean the corn was not digested at all.
Not usually, but portion size and meal composition matter. Eating corn with protein, fat, and other high-fiber foods may help make the blood sugar response steadier than eating it alone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.