Corn is good for diabetics, said the Department of Science and Technology- Food and Nutrition Research Institute (DoST-FNRI).

Corn is one of the staple food of the Filipinos. It can be roasted, stewed or served as a dessert.

Common types of corn in the country are yellow and white corn.Yellow corn has bigger bits compared to white corn.

Corn is a good source of vitamins, mineral and fiber. It can also aid in decreasing cholesterol level.

White corn contains low glycemic index (GI), which is the rank of food based on blood glucose response. Food that can easily be digested and could rapidly increase glucose in the blood are ranked 55 and up in terms of GI.

Food that is lower than 55 in GI cannot be digested easily. Therefore, the increase of glucose level in blood is slow and minimal. (Mitch Arceo)