Colored waxy corn is a variety of maize characterized by kernels that contain predominantly amylopectin starch, giving them a glossy, sticky texture when cooked. Unlike common dent corn, its kernels are waxy (opaque and smooth) and occur in a range of colors—red, purple, blue, black, yellow and mixtures—due to diverse pigments like anthocyanins and carotenoids. It is valued for traditional foods in many cultures (sticky rice-style preparations, porridges, tortillas, snacks), for specialty flours, and increasingly for natural food colorants and functional ingredients because of its pigment and starch properties. Agronomically, colored waxy corn behaves similarly to other maize but may be grown as heritage or specialty crops, often selected for kernel color uniformity and end-use quality; yields and pest tolerance vary by variety. Nutritionally, it provides carbohydrates, some protein and fiber, and colored types can offer antioxidant compounds associated with their pigments.
INGREDIENTS: Colored waxy corn
Store in a cool and dry place or refrigerate 5-10°C
Steam or boil for 5-15 minutes.
NUTRITION FACTS per 100g
- Energy: 749 kJ
- Fat: 0,9 g
- of which saturates: 0 mg
- Carbohydrates: 38,8g
- of which sugar: 0 mg
- Protein: 3,3g
- Sodium: 0 mg
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