- The power of purple corn is due to its intense purple colour. Purple corn has been cultivated in Peru for thousands of years. It is one of nature’s richest sources of anthocyanin antioxidants, containing more antioxidants than blueberries. (Anthocyanins are a type of complex flavonoid that produce blue, purple or red colours, and have many health-promoting properties including protecting cells from oxidative damage).
Purple corn flour is nutritionally superior to regular corn flour. It is a better, more complex source of protein, vitamins and minerals. More flavoursome than traditional corn flour, it can be used as a substitute for wheat flour or gluten free flour in baking or cooking.
- Use as a substitute for wheat flour or gluten free flour in baking or cooking.
- Purple Corn Flour*
*Certified Organic Ingredient
- “This is incredible for blueberry pancakes or breads. Lovely purple color and rich flavor, and the texture when baking is very light."
- Dawna (United States)
"My favourite corn flour when creating a gluten free baking mix, such as in these Beetroot & Blueberry Muffins. When combined with other flours such as buckwheat and oat, corn flour helps to bind the flours together in place of gluten. Purple cornflour also is much higher in nutrients than regular processed corn flour - and it has an amazing colour as well!"
- Buffy Ellen, founder of begoodorganics.com (Auckland, New Zealand)
Beetroot Blueberry Muffins
Fruit Tarts with Vanilla Bean Custard
Matakana SuperFoods is a New Zealand-based leader in the research and marketing of new and novel foods with unique qualities and super nutrients to support health and well-being. Their goal is to bring to the market the latest high-quality, super-nutrient functional foods, snack foods and cosmetics.
While extracts of various foods have been used in supplements for many years, a new movement away from supplements and towards whole Superfoods has arisen, and promises to offer greater benefits to health through the premise that the synergistic interaction of the nutrients gained from natural wholefoods has more to offer than one or two components being extracted and put into a tablet. Often the balance, ratio and type of nutrients found in wholefoods leads to superior assimilation and absorption by the body. There is a renewed belief that eating wholefoods (and particularly wholefoods with super-nutrient qualities) is of greater benefit than simple supplementation with individual extracts.