Such varieties have more calories, bringing greater gains per feed unit. Most hybrid dent corns will average between 3.5 and 6.0 percent oil. Varieties with oil contents greater than 6.0 percent and to have lower yields. Oil quality is dependent on the amounts of unsaturated and saturated fatty acids it contains. Oils high in linoleic acid and low in oleic, palmitic, and stearic acids are preferred for human diets.
Steers make better gains when fed waxy endosperm corn rather than dent corn.
The stability and clarity of amylopectin starch make It highly suitable as a food thickener. Blue Corn Atole, tortillas, corn chips, and other corn products have been the backbone of most traditional and present-day Native American and Mexican American cuisines. But dent corns, both white and yellow, now dominate the market. However, the blue corns are finding new market outlets. Although Pueblo tribes have historically grown many different colored corns, blue corn is one of the most important, both as food and for religious purposes.