Purple Corn (also known as purple maize), originates from the Andes region of South America. Its dark purple colour indicates that it is abundant in antioxidants and is one of nature’s richest sources of anthocyanins. In fact, Purple Corn has an ORAC* score more than double than that of blueberries (10,800 vs 4669 per 100g). This ancient variety of corn has been growing well before the birth of modern horticulture and is nutritionally superior to regular corn flour. It can be used to make bread, cakes, muffins, tortillas and Mexican dishes.
* ORAC scores determine a foods oxygen scavenging capabilities. A higher score indicates a better ability to protect the body from free radicals.
- Antioxidants (cyanidin-3-glucoside)
- Healthy Ageing
The high levels of anthocyanin antioxidants found in Purple Corn flour may help protect the body from inflammation and oxidative stress. This effect may help reduce the risk of developing cardiovascular disease, premature ageing and improve general health and wellbeing.
Purple Corn flour also contains protein, dietary fibre and other vitamins and minerals making it a great low GI alternative to regular wheat flour. Low GI foods help you maintain stable energy levels throughout the day.
“Statements have been included for the interests of consumer health education and are not intended to imply that such ingredients have been approved under the Medicines Act for the prevention or treatment of specific diseases or medical conditions. You should seek appropriate Healthcare professional advice for any medical condition”
Purple corn flour is nutritionally superior and more flavoursome than regular corn flour. It can be used as a substitute for wheat flour in baking or cooking, or made into corn tortillas and chips.
Reseal pouch and store in a cool dry place or refrigerate for maximum shelf-life.
Organic Purple Corn Flour. No preservatives of additives.
Packed in a facility that may have exposure to peanuts and tree nuts.