Usages: use purple corn in the preparation of Chicha Morada, a Peruvian drink, or use ground to make tortillas or baked goods. Ground purple corn can also be used in hot breakfast cereals or to thicken soups and stews.
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The intense purple color of this Peruvian corn is the result of pigment-containing anthocyanins and flavonoids. These phytonutrients are rich in antioxidant, anti-microbial and anti-carcinogenic properties.
Purple corn has also been shown to prevent long-term kidney damage in persons with type 2 diabetes by protecting renal cells from inflammation and fibrous tissue buildup. Its anti-inflammatory effects are also shown to reduce the risk of prostate cancer.
The high level of anthocyanins in purple corn are positively linked to the regeneration of connective tissue and collagen for healthy skin as well as their ability to reduce the risk of heart disease and improve visual acuity.