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In page Sweet corn:

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Early cultivars, including those used by Native Americans, were the result of the mutant su ("sugary") or su1 (O22637) allele of an isoamylase.[1] They contain about 5–10% sugar by weight.[citation needed] These varieties are juicy due to the phytoglycogen content, but they lose sugar quickly after harvest, with the content halving in 24 hours.[2]