Pesticide-Free Purple Jagung Sweetcorn : 1pc
Taste is sweet !
Absolutely recommended to try 🙂
Purple corn offers phytonutrients, phenolic acids, and flavonoids. It has been shown to exhibit anti-inflammatory properties and is studied for its ability to help prevent obesity. Deep blue, red, and purple hued produce gets it colors from water soluble pigments known as anthocyanins. These anthocyanins act as antioxidants in the body with Purple corn offering one of the highest anthocyanin levels found in fruits and vegetables. Purple corn is most abundant in the anthocyanin C3G or cyanidin-3-glucoside which is the most common anthocyanin found in nature and is being studied for its superior antioxidant capacity.
Purple corn can be used in many applications that call for conventional corn. As a result of its unique coloring preparations that show off its purple hue such as salads, tostadas, sautés, or simply grilled on the cob are ideal. Both the juice and the chopped kernels can be used to make sweet and savory baked goods. Dried and ground purple corn can be used in the preparation of fresh tortillas or chips. Purple corn kernels can be juiced, and the cob milked to make a nutritional beverage or to add a natural, purple color to preparations. Purple corn should be kept refrigerated, ideally with its husks still on until ready to use. For fresh preparations, Purple corn should be used before it has overly matured, as the corn ages it can become tough and lose its crisp texture as its moisture content decreases.
Purple corn dates back to the time of the Incan Empire in 3000-2500 BC. It originated in the mid-altitude region of central Peru then spread to the Peruvian coast and eventually to the high altitude Andean regions.
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