This 3D interactive allows you to rotate and clip into a MRI scan of 3 corn cobs. Most varieties of whole corn, including white, yellow, blue, purple and red corns, have supportive antioxidant benefits. Yellow corn is richest in antioxidant carotenoids with especially high concentrations of lutein and zeaxanthin. Corn is also a good source of insoluble and soluble fiber. Some research shows that corn can also support the growth of friendly bacteria in the large intestine and can be transformed by these bacteria into SCFAs (short-chain fatty acids). Though whole corn is a healthy starch source, cornstarch treated with acid, high temperatures, and enzymes is used to produce corn syrup, an unhealthy additive high in glucose, maltose, and dextrins.