Blue corn (also known as Hopi maize, Yoeme Blue, Tarahumara Maiz Azul, and Rio Grande Blue) is several closely related varieties of flint corn grown in Mexico, the Southwestern United States, and the Southeastern United States.[1][2][3] It is one of the main types of corn used for the traditional Southern and Central Mexican food known as tlacoyo.
It was originally developed by the Hopi, the Pueblo Indians of the Rio Grande in New Mexico, and several Southeastern Tribes, including the Cherokee.[rx] It remains an essential part of Hopi dishes like piki bread. Blue cornmeal is cornmeal that is ground from whole blue corn and has a sweet flavor. It is also a staple of New Mexican cuisine used commonly to make tortillas.[rx]
| Blue corn Quick Facts | |
|---|---|
| Name: | Blue corn |
| Scientific Name: | Zea mays L. subsp. mays |
| Origin | Peru, South America |
| Colors | Blue, Light gray to a deep, purplish-black |
| Taste | Rich, sweet |
| Calories | 186 Kcal./cup |
| Major nutrients | Carbohydrate (30.65%) Iron (19.75%) Manganese (17.61%) Phosphorus, P 94 mg (13.43%) Copper, Cu 0.119 mg (13.22%) |
| Health benefits | Loaded with antioxidants, Low carbohydrates, Potential as anti-cancer/anti-diabetic, Treat metabolic syndrome, Lower inflammation |
Maize is known as corn in some English-speaking countries. It is a large grain tamed by indigenous people in prehistoric times in Mesoamerica. Leafy stalk forms ears containing grain which are known as kernels. The kernels are used as starch in cooking. Six major types of maize are flint, dent, popcorn, pod, sweet, and flour.
Blue corn is a flint maize variety cultivated in the Southwestern United States and Mexico called tlacoyo. Originally, it was developed by Hopi and remains as a vital part of Hopi dishes such as piki bread. It is a predominant New Mexican cuisine commonly used for making tortillas. It is open-pollinated flour corn containing soft starch used for milling specialty foods. Today, the food includes pancake mixes, tortillas, cereal, and corn chips.
It is open-pollinated so the growth is not regulated easily as is that of a commercial hybrid of white or yellow field corn. Blue corn is floury corn with 30% more protein in comparison to hybrid corn. Still, it is used widely in Mexico and the Southwest as a staple food. Due to its higher protein value, Blue corn is used as a basic ingredient in Mexican restaurants. It is regarded as one of the oldest corn varieties. In the Southwestern United States, the Pueblo Indian tribe used it at least as far back as 1540 when Spanish explorers discovered the region. This corn type goes back to the pre-Columbian era.
History
Blue corn is one of the most widely consumed foods in Peruvian cuisine. It is cultivated for thousands of years in Peru. Since pre-Inca times, it has been used and found in various ceramic objects of culture which dates back to 2500 years.
Appealing, if Purple Corn plant is planted outside Peru, it loses its purple color. Scientists considered the harsh environment of Peruvian Andes rising 10000 to 15000 above sea level force to counteract for survival and promote immunity capacity through evolution. It led to massive amounts of production of anthocyanins – a phytonutrient that provides the deep color.
The purple corn strains originated from ancient purple corn called Kculli. For a long, it is revered by indigenous people where it is called the plant of remembrance.
Nutritional value of Bread, blue corn, somiviki (Hopi)
Calories 186 Kcal. Calories from Fat 13.77 Kcal.
| Proximity | Amount | % DV |
|---|---|---|
| Water | 55.01 g | N/D |
| Energy | 186 Kcal | N/D |
| Energy | 776 kJ | N/D |
| Protein | 3.1 g | 6.20% |
| Total Fat (lipid) | 1.53 g | 4.37% |
| Ash | 0.52 g | N/D |
| Carbohydrate | 39.84 g | 30.65% |
| Total dietary Fiber | 3.6 g | 9.47% |
| Total Sugars | 12.94 g | N/D |
| Sucrose | 12.94 g | N/D |
| Starch | 22.98 g | N/D |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium, Ca | 34 mg | 3.40% |
| Iron, Fe | 1.58 mg | 19.75% |
| Magnesium, Mg | 43 mg | 10.24% |
| Phosphorus, P | 94 mg | 13.43% |
| Potassium, K | 114 mg | 2.43% |
| Sodium, Na | 9 mg | 0.60% |
| Zinc, Zn | 0.82 mg | 7.45% |
| Copper, Cu | 0.119 mg | 13.22% |
| Manganese, Mn | 0.405 mg | 17.61% |
| Selenium, Se | 3 µg | 5.45% |
| Vitamins | Amount | % DV |
|---|---|---|
| Water-soluble Vitamins | ||
| Vitamin B1 (Thiamin) | 0.03 mg | 2.50% |
| Vitamin B3 (Niacin) | 0.55 mg | 3.44% |
| Vitamin B5 (Pantothenic acid) | 0.17 mg | 3.40% |
| Vitamin B6 (Pyridoxine) | 0.168 mg | 12.92% |
| Fat-soluble Vitamins | ||
| Vitamin A, IU | 5 IU | N/D |
| Beta Carotene | 3 µg | N/D |
| Beta Cryptoxanthin | 1 µg | N/D |
| Lutein + zeaxanthin | 18 µg | N/D |
| Vitamin E (alpha-tocopherol) | 0.34 mg | 2.27% |
| Tocopherol, beta | 0.06 mg | N/D |
| Tocopherol, gamma | 0.8 mg | N/D |
| Tocopherol, delta | 0.01 mg | N/D |
| Lipids | Amount | % DV |
|---|---|---|
| Fatty acids, total saturated | 0.289 g | N/D |
| 4:00 | 0.005 g | N/D |
| Caprylic acid 8:00 (octanoic acid) | 0.003 g | N/D |
| capric acid 10:00 (decanoic acid) | 0.005 g | N/D |
| Lauric acid (dodecanoic acid) 12:00 | 0.003 g | N/D |
| Myristic acid 14:00(Tetradecanoic acid) | 0.003 g | N/D |
| pentadecanoic acid (15:00) | 0.002 g | N/D |
| Palmitic acid 16:00 (Hexadecanoic acid) | 0.217 g | N/D |
| Margaric acid (heptadecanoic acid) 17:00 | 0.003 g | N/D |
| Stearic acid 18:00 (Octadecanoic acid) | 0.037 g | N/D |
| Arachidic acid 20:00 (Eicosanoic acid) | 0.005 g | N/D |
| Behenic acid (docosanoic acid) 22:00 | 0.003 g | N/D |
| Lignoceric acid (tetracosanoic acid) 24:00 | 0.003 g | N/D |
| Fatty acids, total monounsaturated | 0.347 g | N/D |
| 16:1 undifferentiated | 0.002 g | N/D |
| 16:1 c | 0.002 g | N/D |
| 18:1 undifferentiated | 0.342 g | N/D |
| 18:1 c | 0.338 g | N/D |
| 18:1 t | 0.004 g | N/D |
| 20:01 | 0.003 g | N/D |
| Fatty acids, total polyunsaturated | 0.779 g | N/D |
| Linoleic acid 18:2 (octadecadienoic acid) | 0.757 g | N/D |
| 18:2 n-6 c,c | 0.753 g | N/D |
| 18:2 t not further defined | 0.004 g | N/D |
| 18:3 undifferentiated | 0.023 g | N/D |
| 18:3 n-3 c,c,c (ALA) | 0.023 g | N/D |
| Fatty acids, total trans | 0.008 g | N/D |
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/
Health Benefits of Blue Corn
Let us discuss the health benefits which Blue corn provides:
- Loaded with antioxidants
The natural plant pigment, anthocyanins provide color to blue corn or red, purple and blue vegetables. The pigments are a part of a diverse and large class of antioxidants found in plants known as flavonoids. Antioxidants are essential for the body to repair and maintain cells. The antioxidant content attributes the major health benefits of fruits and vegetables. The rich content of anthocyanin found in Blue corn shows its richness in antioxidants.
- Low carbohydrates
Blue corn has low carbohydrates. A serving of one ounce of Blue corn provides 15 grams of carbohydrates. The low content of carbohydrates is helpful for diabetic patients.
- Potential as anti-cancer/anti-diabetic
Blue corn has a deep blue-purple color which is a result of rich anthocyanin content with equal concentration to or higher than anthocyanin concentration of blueberries and high antioxidant capacity. Blue corn is beneficial as anti-diabetic and anti-cancer. It has anti-cancer effects by lowering the expression of genes involved in the proliferation of tumor cells and suppressing the development of colon cancer cells in rats. The study was conducted on rats with a high-fat diet dividing them into two groups. Test group diet was provided with purple corn pigment and they were less prone to develop early signs of obesity or diabetes in comparison to controls.
- Treat metabolic syndrome
Study shows that rat who are fed blue corn extract have increased HDL cholesterol and lower blood triglyceride levels, systolic blood pressure, and total cholesterol levels. Further studies are still needed to be carried out for determining the health benefits of blue corn in humans. Researchers believe that recent studies indicate blue corn to be a nutraceutical option for treating metabolic syndrome.
- Lower inflammation
The study conducted in Japan resulted that an anti-inflammatory response being observed to CG3. The results based on these studies indicate that possibly this plant pigment helps to suppress the inflammatory response in diseases associated with inflammation.
- Management of blood pressure
Untreated high blood pressure results in memory loss, kidney damage, stroke, vision loss, and heart disease. The journal of 2007 reported that anthocyanins found in Purple corn help to reduce blood pressure and heart rate in hypertensive rats.
- Function of Kidneys
Purple corn extract is loaded with antioxidant properties that help to prevent blood vessels hardening in kidneys, a process named glomerulosclerosis that is associated with diabetes. This caused the failure of kidneys if ignored or unchecked.
- Supports eye health
Blue corn has two important antioxidants named zeaxanthin and lutein which are used by the eyes exclusively. These antioxidants in high levels are related to lower chances of serious eye diseases developments such as macular degeneration and cataracts.
- Slow down aging
Mutagen alters DNA and promotes the chances of DNA mutation. In fact, all types of cancer are the result of DNA mutation but the vast majority of DNA mutations do not cause cancer. They are associated with the aging process so longevity/anti-aging lifestyles limit things that promote mutation of DNA. The factors such as alcohol, smoking, and stress act as mutagens. Purple corn has both acetate fractions and water fractions that act as anti-mutagenic activity in a dose-dependent manner in experiments.
- Probiotics compatible
High ORAC superfoods such as spices exhibit antibacterial activity. The healthy gut flora of the body could be harmed by them. The lab test showed that Blue corn interacted with probiotic lactic acid bacteria such as Lactobacillus helveticus and Bifidobacterium longum. It did not harm them.
Precautions
- Excessive consumption of corn (any color) causes corrupt insulin function and post-prandial strikes in blood sugar.
- Limit an intake of corn to the diet.
How to Eat
- Add blue corn to salsa and chips.
- It is used as an ingredient in tortilla chips and breakfast cereal.
- Use it as a substitute for traditional corn in bread, muffins, and griddle cakes.
- Use it as a base for sorbets, drinks, popsicles, puddings, and also for making tortillas and bread.
References
