This title is not a mistake - the corn may indeed be blue, and this is not a result of breeding work. In American countries, this type of grain has been known for centuries. Recently, blue corn has begun to conquer the European market.
Read to the end to get the most useful information.
The sweet, slightly nutty taste of blue corn is a hallmark of Hopi Indian cuisine - it owes the cereal one of its names "Hopi corn".
Blue corn, like its more famous yellow cousin, is gluten free. It owes its interesting color to antioxidants, that is, bioactive substances, which include phenolic compounds, flavonoids and anthocyanins. The abundance of these substances protects the body from cancer, cardiovascular diseases, thanks to them, the aging process slows down. Blue corn also contains highly absorbable vitamins and minerals. Interestingly, it has more protein, iron and zinc than the yellow varieties.
What is made from blue corn
Blue corn can be used to make porridge, popcorn, grind grains into flour, and make dough using a fairly with a mysterious sound, nyxtamalization is an ancient way that allows you to make corn more nutritious and actually transform it into the dough.
Blue dumplings and purple bread
Blue dumplings and noodles, Mexican tacos and purple breads are made from blue corn. Of course, they not only have a beautiful unusual appearance, they are also delicious and nutritious. Blue food will pique the interest of guests and whet the appetite of children, although for the smallest much more interesting will be popcorn made from dark grains, which after frying will turn into white.
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