Purple Corn, Raw

ORAC Value:
μ mol TE/100g.

The antioxidant value of Purple Corn, Raw described in ORAC units is: 10,800 μ mol TE/100g.

Quinoa may be the most hyped grain of the past decade, but purple corn is truly deserving of that honor. Its high amount of anthocyanins (blue and purple pigments) provide antioxidant content that is over 2x more than blueberries.

Often referred to as Peruvian purple corn, unfortunately it is not widely used in the United States. Aside from buying raw kernels, as of 2016 the only widely sold products on the market containing this ingredient are Back To The Roots brand organic purple cornflakes and Late July brand purple corn tortilla chips. The latter should not be confused with blue corn tortilla chips - those are widely sold under many brands and have an ORAC rating that is less than 1/3 that of purple corn. Purple corn juice imported from South American countries can also be purchased from a handful of retailers online. Hopefully as more take notice of this superfood, more foods will begin using it. Please note that the source of corn used in this test was from Suntava, a subsidiary of SK Food International, whose variety is claimed to have a higher ORAC value.

ORAC Source

Research Support, Non-U.S. Gov't: Brunswick Laboratories Test Report for Suntava, Inc. 2013