Rich in antioxidants and gluten-free, purple corn flour is, in every respect, a superfood. That’s why it’s good for your health.
Purple corn flour can be easily found on the shelves of natural food stores or simply online.
It has a unique flavor and aroma and can be easily used as an alternative to yellow corn flour, mixed with other flours in the preparation of savory doughs such as pizzas, focaccias, tortillas, and bread, as well as in sweet ones like cookies, cakes, and desserts.
Also known as “mais morado,” it is a highly prized variety of corn native to South American regions, especially Peru. But what makes it truly special from a nutritional standpoint?
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What is Purple Corn Flour, and Why is it Good for Your Health?
One of the nutritional characteristics that stands out is precisely due to its purple color, caused by natural pigments in this cereal called anthocyanins. It contains even more than blueberries and berries.
Anthocyanins are powerful antioxidants noted by scientists and experts because they benefit cardiovascular health and have good anti-inflammatory properties.
Another advantage of purple corn flour is that it does not contain gluten, so it can be consumed even by those who suffer from intolerances.
Furthermore, it is an excellent ally for eye health because it provides two other antioxidants, lutein and zeaxanthin, which protect the eyes from macular degeneration.
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What’s Different from Other Flours?
Compared to classic corn flour, it guarantees a higher amount of antioxidants, particularly phenolic compounds, including flavonols capable of sweeping away free radicals and being excellent allies in the prevention of disorders and diseases whose onset is linked to unbalanced lifestyles, including overweight, obesity, and type 2 diabetes.
It provides more fiber, which helps stabilize blood glucose levels and counteract triglycerides, cholesterol, and other fats.
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Photo Credits: Unsplash
This article first appeared on Grazia.it – Author: Angela Altomare
