Which has higher sugar content, corn or millet?

Generally speaking, millet has a slightly higher sugar content than corn. Both are high-quality coarse grains with little difference in sugar content; the choice should depend on specific varieties and eating contexts. Here is a detailed analysis:

In terms of nutritional composition, every 100 grams of millet contains approximately 73 grams of carbohydrates (sugars), while 100 grams of corn contains about 70 grams. Millet therefore has a slightly higher carbohydrate content. Most of the sugars in both foods are in the form of starch, which is a complex carbohydrate that is digested and absorbed slowly. Moderate consumption is unlikely to cause rapid spikes in blood glucose levels. Corn is rich in dietary fiber and beta-carotene, whereas millet contains higher amounts of B vitamins and minerals—each offering distinct nutritional benefits.

Although millet has slightly more carbohydrates, both grains are suitable for daily consumption and can replace part of refined staple foods. For individuals needing to manage their blood sugar levels, it is recommended to choose coarser-textured varieties of corn or millet, control portion sizes, and consume them together with vegetables and protein-rich foods to slow down sugar absorption. Healthy individuals can alternate between the two in their daily diet to diversify their nutrition and obtain a broader range of nutrients.

In everyday life, combining coarse grains with refined staples contributes to better health. Both corn and millet can be prepared by boiling into porridge or steaming, methods that help preserve more of their nutrients.