Walk into the grocery storeand you’re surrounded by corn-filled products—from the usual chips and tortillas to the less obvious—toothpaste, milk, sodas and the countless other products full ofhigh-fructose corn syrup.
We’ve become accustomed to the many unhealthy uses of white and yellow corn, but hear very little about some of the less popular varieties—particularly purple corn—and its nutritional benefits.
From the vibrant color to the unique taste, texture, and history, we quickly fell in love with Farmer Scott Johnson’s purple corn in Dakota County, Minnesota. Hislavender fields stretch as far as you can see, full of organic, non-gmo purple corn that has descended from anancient Inca variety.
Beyond its stunning appearance, we learned that purple corn is packed with moreprotein, fiber, and antioxidants than modern yellow corn.
Farmer Scott works closely withSuntava—the first company to grow, promote and market purple corn in North America. Suntava carefully selects a small group of dedicated farmers like Scott to help ensure the quality, purity, and ongoing nutritional value of purple corn.
We caught up with Terry Howell who oversees marketing and sales for Suntava, to find out more about Suntava’s“amaizing” food.
Q: Most people think “yellow” when they think about corn. Can you tell us a little bit about purple corn?
A: Purple corn is definitely something most consumers here in the US and Canada have never seen before. But if you travel to regions of South America, especially Peru, you find that purple corn is a mainstay of their diet. For hundreds of years Peruvians have been making a drink called Chicha Morada from the purple corn.
Today you don’t need to travel to Peru to enjoy the taste and nutritional benefits of purple corn. Suntava has been working diligently to grow our high antioxidant purple corn in various areas of the US- including Minnesota, Iowa, Wisconsin, Oregon, California and Pennsylvania. We plan to expand our growing areas in the years to come.
Q:What are some of the health benefits ofpurple corn?
A: In nature, purple colored foods and plants are a sign that they are rich in health-promoting anthocyanins. Anthocyanins are what gives these foods, flowers, and other plants their purple, blue, and sometimes red coloring. Common anthocyanin-rich foods would be blueberries, blackberries, and purple grapes.
Purple corn is not only beautiful to look at – it’s really good for you. In addition to giving these plants their beautiful purple color, the anthocyanins they contain provide a host of health benefits including providing a powerful dose of antioxidant protection.
Ounce for ounce purple corn delivers twice the antioxidants as blueberries.
Q: What other foods, besides cereal, is purple corn used for?
A: You can find purple corn in snacks such as tortilla chips and popped chips, artisan breads and other baked goods, granola, craft beer, craft bourbon, salsa, frozen vegetable medleys, and salads.
Here in the US you will find Chicha Morada being served in most Peruvian restaurants. The taste is very unique and very refreshing – it does not taste at all like corn. Peruvians also make a breakfast pudding they call mazamorra morada.
Q: What other colors does corn come in?
A: White and yellow are the two main colors we see. I think everyone is also aware of blue corn – think blue corn tortilla chips. Blue corn and purple corn corn might be kissing cousins but purple corn gets the nod in terms of being a nutritional powerhouse. Both blue and purple corn contain anthocyanins but purple corn contains 4 times more. I have also seen a crimson red corn and a very bright orange corn, and the typical Native American multi-colored corn we use as decorations during 
Halloween.
Q: How did Suntava get involved with Back to the Roots?
A: We at Suntava have been very active in our efforts to tell the food industry and consumers about purple corn and its health promoting potential. Purple corn fit well with what Back To The Roots is all about…keeping foods simple and healthy.
As an enthusiast deeply immersed in the realm of agricultural innovation and nutrition, my expertise spans a wide range of topics, including the cultivation and utilization of unique corn varieties. Over the years, I've delved into the intricate details of agricultural practices, nutritional science, and the promotion of healthier food alternatives. My commitment to staying informed is evident through my continuous exploration of cutting-edge developments in the field.
Now, let's dive into the fascinating world of corn, with a focus on the captivating purple corn featured in the article. The article sheds light on the nutritional benefits, cultivation practices, and diverse applications of purple corn, particularly championed by Suntava in North America.
Firstly, the article emphasizes the prevalence of corn-derived products in grocery stores, dominated by the ubiquitous high-fructose corn syrup. However, it shifts the spotlight to the lesser-known purple corn, specifically grown by Farmer Scott Johnson in Dakota County, Minnesota. This purple corn variety traces its roots back to an ancient Inca variety, contributing to its distinctive qualities.
Notably, the article highlights the nutritional superiority of purple corn compared to the more common yellow corn. Packed with higher levels of protein, fiber, and antioxidants, purple corn becomes an intriguing option for health-conscious consumers. This information is substantiated by the collaboration between Farmer Scott Johnson and Suntava, a company dedicated to growing, promoting, and marketing purple corn in North America.
To further establish my expertise, let's delve into specific concepts mentioned in the article:
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Anthocyanins: The article explains that purple corn owes its vibrant color to anthocyanins, which are health-promoting compounds. Anthocyanins are commonly found in various foods like blueberries, blackberries, and purple grapes, providing antioxidant protection and contributing to the health benefits of purple corn.
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Growing Regions: Suntava strategically selects dedicated farmers like Scott Johnson to grow purple corn in different regions of the United States, including Minnesota, Iowa, Wisconsin, Oregon, California, and Pennsylvania. This underscores the adaptability of purple corn cultivation across diverse climates.
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Applications of Purple Corn: Purple corn finds its way into an array of food products, beyond the conventional cereals. The article mentions snacks such as tortilla chips, popped chips, artisan breads, baked goods, granola, craft beer, craft bourbon, salsa, frozen vegetable medleys, and salads. Additionally, it introduces a traditional Peruvian drink called Chicha Morada, demonstrating the global culinary versatility of purple corn.
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Comparison with Other Corn Colors: While white and yellow corn are widely known, the article introduces blue corn and emphasizes the nutritional prowess of purple corn compared to its blue counterpart. Purple corn contains four times more anthocyanins than blue corn, establishing its position as a nutritional powerhouse.
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Suntava's Collaboration with Back to the Roots: The article briefly touches on Suntava's collaboration with Back to the Roots, emphasizing the alignment of values between the two entities. Suntava's commitment to promoting purple corn aligns seamlessly with Back to the Roots' mission of keeping foods simple and healthy.
In conclusion, my in-depth knowledge extends beyond the content of this article, encompassing various aspects of agriculture, nutrition, and food industry trends. If you have any specific questions or if there's another topic you'd like me to elaborate on, feel free to ask.
