Black corn, also known as “Purple Corn” or “Kculli” in Quechua, is a type of corn that has been cultivated for centuries in the Andean region of South America, particularly in Peru, Chile, and Ecuador. Its botanical name is Zea mays var. purpurea.
In this post, the Greenbles Research team takes a deep dive into the unique characteristics, components, and uses of black corn as it has been observed that the corn variety remains largely unknown to Africans, especially Nigerians.
Appearance and Characteristics
Black corn is distinguished by its deep purple to almost black kernels, which are rich in antioxidants and anthocyanins, powerful pigments responsible for its vibrant color. The ears are typically smaller than those of yellow or white corn, with a more delicate texture and sweeter taste.
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Components and Nutritional Value
Black corn is an excellent source of:
- Fiber
- Protein
- Vitamins B and E
- Minerals like potassium, magnesium, and iron
- Antioxidants and anthocyanins
Its nutritional profile is similar to that of other corn varieties, but its higher antioxidant content sets it apart.
Uses
Black corn is used in various traditional Andean dishes, such as:
- Mazamorra Morada (a sweet purple corn pudding)
- Chicha Morada (a sweet purple corn drink)
- Humitas (steamed corn pudding)
It’s also used as a natural food coloring and in the production of cosmetics and natural dyes.
Comparison to Other Corn Types
Black corn stands out from other corn varieties due to its:
- Unique color and antioxidant content
- Sweeter taste
- Smaller ear size
- Higher nutritional value
Yellow corn, on the other hand, is higher in carotenoids, while white corn is lower in antioxidants and anthocyanins.
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Black corn is a hidden gem, waiting to be discovered by the world. Its exceptional nutritional profile, unique color, and traditional uses make it a valuable addition to our culinary and cultural heritage. Let’s embrace this mysterious corn and explore its potential in modern cuisine and beyond!