1, the appearance of different colors: the most intuitive difference is the appearance of different colors, black corn kernels are black, yellow corn kernels are yellow. A friend asked if the black corn was dyed? The answer is for sure no, she is a variety of corn.
2, different appetite; the two are the same corn, but the taste is different, most of the black corn varieties eat delicate taste, have a certain elasticity, and have a special flavor, while yellow corn will be more soft and sticky, and with a little sweetness.
3, the nutritional value is different: the most attractive element of black corn should be melanin. In addition, the protein content of black corn is 23 times higher than that of yellow corn, and the fat content is as high as 3 times; the content of amino acids, vitamins, cellulose and iron, copper, manganese, zinc, selenium, potassium, calcium and other trace elements and minerals is also higher than that of yellow corn, and the starch content is less than that of yellow corn, only 70% of yellow corn. In addition, black corn is rich in anthocyanins (up to 16 grams of anthocyanins per kilogram of black corn) and yellow corn is rich in lutein and zeaxanthin. Anthocyanins prevent heart disease and stroke and boost immunity; zeaxanthin is a natural fat-soluble compound that is a strong antioxidant that protects biological systems from some of the potentially harmful effects caused by excessive oxidation reactions.
4, production requirements are different: yellow corn production does not require field isolation, can be planted similar to all corn, but black corn is different, the production of black corn must be isolated from ordinary corn planting, so as not to and accept ordinary corn pollen, pollen texture reaction, affecting quality and coloring. There are generally two types of isolation methods, one is time isolation, and the other is spatial isolation.