Sweet Corn Nutrition Profile — Linoleic Acid, Vitamin E & Fibre

The fat is mostly linoleic acid

Over 60% of the corn's fat is linoleic acid, a polyunsaturated fatty acid. Corn is not a high-fat food, so this is a statement about composition rather than quantity — it describes what kind of fat is present, not that the kernels are a meaningful source of it.

Vitamin E, glutamic acid and glutathione

Vitamin E is present at about 2.44 mg/kg and is a naturally occurring antioxidant nutrient. Glutamic acid sits at around 0.59% and is part of what gives the kernels their savoury-sweet depth rather than a flat sugar taste. Glutathione, another naturally occurring antioxidant compound, is also found in the kernels.

Fibre and low starch

Sweet corn is a good source of cellulose-type dietary fibre, the kind that supports everyday digestion. Pearl White also carries low crude starch — considerably less than field corn — which is the compositional reason the flavour reads as clean and sweet rather than heavy, and why water-soluble sugar can reach 34.95%.

How to use this on a pack

Composition figures are indicative of the variety and vary with growing conditions, harvest timing and preparation. Nutrition panels on your packaging should be built from analysis of the actual product in your market's required format, not from variety literature.

This information describes nutrient content only and is not nutritional, dietary or medical advice, nor a claim to treat, prevent or cure any condition.

Frequently asked

Can we print these figures on our packaging?

Not as a nutrition panel. These describe the variety; regulated panels need analysis of your finished product in the format your market requires. Ask us and we will confirm what analysis can be provided for your order.

Does freezing reduce the nutritional content?

Fast freezing is used to limit cell damage, which is also what causes nutrients to leak out with the drip on thawing. That is the mechanism quick-freezing is designed to protect.