Some added info on sweet corn. The above figures have to be an average. I used to grow sweetcorn for market. Ears of sweetcorn run from small to extra large depending on variety. Early season ears are normally small and late season ears normally much larger. I believe the figures above apply to yellow also. White sweetcorn will vary in nutrient content. Also there are multiple types of sweetcorn.
SU types have normal sugar
SE types are sugar enhanced
SH2 are the super sweets
SU types need to be cooked or frozen or canned as soon after harvest as possible due to the rapid conversion of sugar to starch in the kernels.
SE types are slower to convert sugar to starch and require no isolation from other corns to retain their sweetness
SH2 types are the shriveled seeded types and must be isolated from other corns to retain their sweetness at harvest.
All of these are from selective breeding and not GMO types of corn. They been around since the 70's. I think it was the
University of Illinois that developed the SH2 varieties and they at one time were patented.
The SE type and the original Kandy Corn was my all time favorite for large earns of good corn and it was great for freezing cut off the cob. The new Kandy Korn is not the same. I can tell as the original had purple tassels and silks and some purple on the husks.
A favorite SU type no longer available was Honey Cross from Burpee. The husks formed a very tight closure and worms were not such a problem.
I'm grown the SH2 varieties but probably not again. I don't see the gain for all the trouble of isolating it.
One SE type I wish I could find again is Sugar Loaf. The ears are not large but the silks just fall off making it easier to prepare to cook and the flavor was second to none.
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