Difference Between White Corn and Yellow Corn (With Table)

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Every year, market bins are piled high with mountains of sweet summer corn. Corn (Zea mays) is the world’s most popular grain and is used in a variety of dishes that are being served in cafeterias, restaurants, cinema halls, etc. In the American markets, corn is purchased as white corn or yellow corn.

White Corn vs Yellow Corn

The difference between white corn and yellow corn is that white corn is less nutritional than yellow corn. Besides this, the color of white and yellow corn varies due to the natural pigment that carries the color genetics in them which makes white corn creamy yellow, almost white, and yellow corn maize to yellow. 

White corn is less starchy and stably crunchy corn. White corn is a very common type of sweet corn. They are creamy and this makes them white in color. White corn is advantageous in cholesterol value as it carries zero percentage cholesterol. White corn is basically considered a grain.  

Yellow corn comes with mono-textured kernels that can be hue from dark to pale yellow in them. Yellow corn is rich in nutritional value as the digestive process makes use of vitamin A. It also falls under the category of sweet corn. Besides these, the starch level is also high.

Comparison Table Between White Corn and Yellow Corn

Parameters of ComparisonWhite CornYellow Corn
Calorie valueWhite corn has an energy amount of 98 calories per 100 grams.Yellow corn has a more energy amount of 370 calories per 100 grams.
Weather propertiesWhite corn has cool properties perfect for Indian hot and humid weather.Yellow corn has hot properties which are perfect for American cold weather.
Genetic behaviorWhite corn is white due to endosperm in it with white kernels having no carotenoids in its alleles.The natural pigment in its genes, beta carotene, is the driving force behind the yellow color of yellow corn.
Fat analysisWhite corn has a fat count of 1.4 grams.Yellow corn has a little more fat measurement, 1.8 grams.
Sweetness White corn is a bit sweeter than yellow corn and thus, less nutritional.It is believed that yellow corn carries less sweetness in taste than white corn.

What is White Corn?

White corn is a creamy and textured corn grain with less starch, fat level, and calorific value per hundred grams than other sweet corn. They are raised with cold-weather properties and are basically creamy yellow in color but the creamy property makes them look white in color. The typical Indian climatic conditions are almost best suitable for white corn. White corn kernels are mildly sweet and have less nutritional energy value.

The texture is also subtly nutty, crunchy, and creamier with a more crisp kernel. Each kernel of white corn has the representation of a potential offspring. The phenotype derived from them has no carotenoid content and the alleles make them seem white-colored. They are rich in dietary fiber and plant compounds that are good for eye health. White corn is healthier due to zero contribution to cholesterol.

The other elements also have a moderate level in the corn. Vitamin B constituents are also well mixed in white corn. The major health benefits extracted from white corn are prevention in hypertension, weight loss in low adequate quantities, weight gain in excess consumption, and resistance to anemia also. Madhya Pradesh, Rajasthan, and Gujarat are the main states producing it.

What is Yellow Corn?

Yellow corn also falls under the category of sweet corn. Contrary to white corn, yellow corn has a high level of nutritional qualities and large energy levels. Rich in starch and calorific value, yellow corn is much more advantageous. Yellow corn is not as sweet as white corn in comparison.

It is textured in corn kernels with less creamy tint and pale yellowish in color. The color also varies from deep dark to yellow also. The genetics of yellow corn is also complex. The naturally occurring pigment in yellow corn is beta carotene that gives a yellowish pale tint to them. The energy count has more quantities in yellow corn. Yellow corn is also raised with hot climatic properties and is less creamy.

The typical American climatic conditions are considered decent enough for yellow corn production. Although, the sweetness factor is less in these. The essential elements are adequate in these and provide good energy value in yellow corn. Although, the sweet corn category including both the yellow corn and white corn has beneficial cholesterol levels.

The cholesterol quantity in yellow corn is also appreciable with health benefits as in white corn. Andhra Pradesh and nearby regions are rich in cultivation. 

Main Differences Between White Corn and Yellow Corn

  1. White corn comes with a property which makes its delicacies like tortillas, tend to be more softer with a tender texture whereas yellow corn delicacies are slightly thinner and more coarse. 
  2. White corn has a sodium level of 3 milligrams whereas yellow corn has a bit more sodium quantity of around 7 milligrams. 
  3. White corn has a total carbohydrate content of 22 grams whereas yellow corn’s carbohydrate aggregate amount is very high around 79 grams.
  4. White corn’s dietary fiber and sugar level are 2.7 grams and 8 grams respectively whereas yellow corn has the same as 3.9 grams and 1.6 grams respectively. 
  5. White corn has less protein whereas yellow corn is rich in it.


Corn has become the most important grain in India. Corn has several types including sweet corn. Yellow corn and white corn come under the sweet corn. Although there are not many big differences between white corn and yellow corn, yellow corn is more nutritious than white corn.

However, yellow corn is more beneficial in fat content and carbohydrate elements than white corn. The report discussed above has shown every essential aspect of white and yellow corn including the genetic behavior they cope with. The main elements of discussion include protein, magnesium, phosphorus and essential contents including saturated fat is rich in yellow corn.


  1. https://www.cerealsgrains.org/publications/cc/backissues/1996/Documents/73_574.pdf
  2. https://pubs.acs.org/doi/pdf/10.1021/jf60092a009
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