Purple corn, the Inca king of antioxidants

Mama Sara in Quechua, Mother Corn in Spanish: corn was worshiped by the Incas who had their main cereal in it. power source and wealth.

But in addition to the yellow variety like the sun, the Incas estimated corn of other colors that adapted to different climates and lands. A wisdom of the biodiversity which has little to do with modern monocultures.

Purple corn is a ancestral variety from the Zea mays grass, native to the Andes, where it has been consumed for at least 2,500 years. There are different types of this corn, which derive from an older line that is still grown in Peru, Bolivia, Argentina and Mexico (where it is known as “blue corn”).

The Incas used it as food and raw material to obtain textile dyes. It was also cultivated in the Yucatan and by the Hopi and Navajo peoples of the North American prairies.

Currently it is cultivated respectfully in the Andes and Mexico, while the common yellow corn usually comes from extensive monocultures.

In the rich and increasingly recognized Peruvian gastronomycontinues to be used on a daily basis to make wonderful sorbets, desserts and soft drinks such as chicha morada.

Properties of purple corn

The substances that produce its characteristic color are anthocyaninsas in blueberries or eggplants, but in corn they are found in an extraordinary concentration.

The average anthocyanin content of fresh purple corn is 16.4mg/gram. According to a study from the University of Texas, superior to that of fresh blueberries. Purple corn contains mainly cyanidin-3-b-glucose, an anthocyanin with great antioxidant power. You can compare the anthocyanin content with that of other foods:

Purple Corn: 1680 mgAronia: 1480 mgRed Grape: 888 mgEggplant (skin only): 750 mgBlue Raspberry (large blackberries): 589 mgBlueberry: 558 mgCherries: 350 mgAçaí: 320 mgMarionberries (Marion berries): 317 mg

What nutrients does purple corn contain?

Its composition includes between a 7 and 13% protein, about 3-4% fat, between 60-80% starch and 10% sugars.

It also provides phosphorus, iron, beta-carotene (precursor of vitamin A), vitamin B2 and B3, and vitamin C. And its richness in fiber stands out.

It is a food with a good ratio of micronutrients per amount of calories. In addition, anthocyanins decrease the formation of fatty tissue. It can be said that it prevents obesity and diabetes, and that it helps in weight loss diets for health reasons.

Antioxidant and anti-inflammatory

The healthy effect of anthocyanins is based on their antioxidant and anti-inflammatory action and its ability to protect cells against carcinogenic alterations. Studies have also shown that they significantly reduce total cholesterol levels and have an important place in weight-loss diets.

Anthocyanins stand out for their power against free radicals They can damage tissues anywhere in the body. They especially protect and favor the regeneration of the tissues that form the blood vessels. For this reason they are considered beneficial for the cardiovascular health.

They also improve the visual acuity, because they regenerate rhodopsin, a protein that is… purple in color! This is found in the rods of the retina, where it is essential for seeing in low light. They also reduce the risk of cataracts and macular degeneration, the leading cause of blindness among the elderly.

According to studies from the University of Nagoya (Japan), also protects the large intestine against cancer. In this capacity, antioxidant power is combined with anti-inflammatory.

Research by Dr. Takanori Tsuda of Doshisha University (Japan) shows that anthocyanins reduce the formation of fatty tissue, which prevents obesity and diabetes.

How to take purple corn

Peru exports it to the United States and the European Union. One of the most common ways to obtain it is in flour, but you can also find the whole ear or even in extract form. You can buy it through online stores and also in specialized stores.

For preventive purposes it is recommended take 5 to 10 g per day. If an extraordinary contribution is desired, take up to 20 g.

Can you do juice with it or make desserts with its flour, easily digestible and gluten-free, like the purple porridge. The flour is used to make therapeutic poultices on eczema, sores or bruises. The Incas used it as food and also as a raw material to obtain textile dyes.

how chicha is made

To prepare the traditional “Chicha” The ears with pineapple, apple, cinnamon and cloves are boiled in water for 50 minutes, starting with cold water. The recipe has a lot of sugar, but you can reduce the sweetener. Strain and let cool. You can add crushed ice, lemon juice or chopped apple.

It can also be consumed as chips to serve, for example, with guacamole. But they are healthier if you don’t fry the chips: mix the flour with water, salt and oil and form a dough, spread it on a tray so that it is very thin and bake until it is cooked and crispy.