Difference Between White and Yellow Corn

Zea mays or Maize is one of the most important cereals in India. It is used for many important purposes as cornflour, for making popcorns, as toppings, salads, and many more purposes. Commonly, the known variety of the corn is yellow, but except it, there are many colors in which maize is available worldwide. Some of the colors are – blue, white, purple, red, etc.

White Corn vs Yellow Corn

The main difference between White Corn and Yellow Corn is that they mainly differ in the color of the kernels present in them. The color of the kernels is due to the presence or absence of the pigments present in the maize. The taste of the white corn is much sweeter than the yellow corn.

White Corn vs Yellow Corn

White Corn is strong, elongated appearance. The height of the white corn plant measured between 10-25 cm. The White Corn is majorly used in making cornflakes cereals, used as pizza toppings, also can be eaten after sauteing. The sugar content present in the kernels is very high. On ripening of the kernels, the fleshy kernels change into hard and tough kernels.

Yellow Corn is said to be a variety of sweet corn. The alignment of the kernels is light and uniform. They can contain up to 400 kernels in one single ear. The availability season of the yellow corn is throughout the year. The crop of the yellow corn is harvested when the yellow kernel of the corn grasps the juicy and fleshy flavor in them.

Comparison Table Between White and Yellow Corn

Parameters of ComparisonWhite CornYellow Corn
 Made Up OfThey are made up of white creamy kernels.They are made up of pale yellow colour kernels
TasteThey are sweeterThey are less sweet
Used InThe white corn flour is used in less sweet, needed recipesThe yellow corn flour is used in sweeter, needed recipes.
FlavourIt does not have any flavour.It has a very strong and powerful flavour.   
Vitamin ContentIt has less Vitamin A and B contentIt has more Vitamin A and B content.

What is White Corn?

White Corn comes with a strong, cylindrical, elongated appearance. The average height of the plant of the White Corn is considered to be between 10-25 cm in length. The kernel of the corn is surrounded by the gold color husk, and an ear of the corn can hold around 200-400 kernels in it.

The taste of the white kernels is very sweet, and also, they are very crispy and tender consistency. But after they are ripe, the kernels became hard and doughier. Although the white kernels are sweet and rich content in starch, they lack flavor in them. The White Corn is available round the year.

The nutritional value of White Corn is that they are a rich source of fiber and helps in improving the digestive tract. Also, they contain Vitamin E them which helps in stimulating free radicals in the body, and Vitamin C strengthens the immune system. Potassium present helps in improving body fluids.

The color of the kernels is supposed to be because of the absence of the pigment called carotenoids in them. They also have less amount of lutein present in them. And they are most famous in the southern areas of the United States.

What is Yellow Corn?

Yellow Corn is one of the common varieties of sweet corn type. They are surrounded and covered with golden silk color fibers and tassels, which are extended up to the tip. They are capable of containing and holding up to 400 kernels in one single ear.

The kernels of Yellow Corn are less sweet if compared to White Corn. They are starchy and doughy in texture. They are sweetened till they are ripe. And after their ripening, they became hard and less sweet. Although they have a very powerful and strong flavor in them. And the crop of Yellow Corn is also available round the year.

They have a rich nutrient value compared to that of White Corn. The content of Vitamin A in them is quite significant. This is so because of the presence of the pigment known as Carotenoids which is responsible for the color of the kernels. As the color of the kernel changes from white to yellow, the carotenoid pigments changes to beta-carotene, which is responsible for the production of Vitamin A in the Yellow Corn.

They have a high content of lutein present in them. And is mainly popular in the Northern areas of the United States. They are mostly used in tossing because they blend very well in portions of pasta and salads. It is said that the less cooked Yellow Corn is sweeter and flavored.

Main Differences Between White and Yellow Corn

  1. The white corn consists of creamy white kernels, while the yellow corn consists of pale-yellow kernels.
  2. The taste of the white corns is much sweeter than compared to that of Yellow Corn as they are less sweet.
  3. White Corn flour is mostly used in food or recipes where less sweetness is required, while Yellow Corn Flour is used for more sweetening purposes. 
  4. It is found that White corn does not have any flavor while Yellow corn persists of very strong and powerful flavor.
  5. The nutrient content of both the corn types is also different as White Corn consist of less Vitamin contents than compared to Yellow Corn as they have larger Vitamin A and B content in them. 


The above variety of Zea mays both are excellent in taste and popular. Although they have the same scientific names but belong to different Grass families. White Corn belongs to the family of Poaceae, whereas Yellow Corn belongs to the family of Gramineae. 

The basic feature on which the difference between the two is made is based on their color. And the reason behind the different colors of the corns is due to the presence and absence of the pigment called Carotenoids. Their applications are also wider depending upon their texture, taste, and flavors. White Corn flour is used for less sweetening purposes while it is in contrast to Yellow Corn. 


  1. https://agris.fao.org/agris-search/search.do?recordID=US9628461
  2. https://link.springer.com/article/10.1007/s13197-018-3171-5
  3. https://www.ideals.illinois.edu/bitstream/handle/2142/13323/comparisonofwhit00rice.pdf?sequence=1
  4. http://ijses.com/wp-content/uploads/2017/02/131-IJSES-V1N1.pdf
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