Which has higher sugar content, millet or cornmeal?

Compared to cornmeal, millet contains less sugar. Here, "sugar" mainly refers to total carbohydrates. Per 100 grams of dry cornmeal, carbohydrate content is approximately 70–75 grams, while millet contains about 65–70 grams. Additionally, cornmeal has a slightly higher glycemic index than millet.

Both cornmeal and millet primarily consist of starch, which is ultimately broken down into glucose. However, cornmeal has a more concentrated starch content and a relatively higher proportion of amylopectin, leading to faster digestion and absorption. This results in more efficient conversion to glucose in the body, making its actual "sugar" effect more pronounced.

The glycemic index (GI) of cornmeal is approximately 70–75, classifying it as a medium-to-high GI food; millet has a GI of about 65–70, placing it in the medium GI category. This means that when consuming equal weights, cornmeal raises blood glucose levels faster than millet and has a greater impact on blood sugar. Individuals who need to manage their blood glucose should therefore pay attention to this difference.

When consuming cornmeal, it's advisable to pair it with fiber-rich vegetables such as celery or spinach to help slow down glucose absorption. Millet can be cooked together with legumes like red beans or mung beans to further reduce the overall glycemic response. For both ingredients, it's recommended to control portion sizes and maintain a balanced diet.