Purple Corn Flour From Barry Farm Foods

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List of Ingredients Corn whole-grain, purple	Purple corn is found mostly in Peru and has been cultivated for thousands of years.  It is cultivated there from the coast to in lands almost ten thousand feet high.  It has been extensively used as a staple food and a natural coloring dye. There are different genetic strains of purple corn, all of which originated from the line called “Kculli”, which is still cultivated in Peru.  Objects in the shape of these particular ears of corn have been found in archeological sites at least 2,500 years old.   Purple corn (maiz morado) is a major Andean crop.  And people of the Andes make a refreshing drink from purple corn called "chicha morada".  It is also one of nature’s richest sources of at least six different anthocyanin antioxidants.  Purple corn flour is made by simply grinding the kernels of the purple corn into a flour. In Peru the flour is called Harina de Maiz and is used like wheat flour is used here i.e. for just about everything. Recipe: coming soon *These ingredients are available at www.barryfarm.com.	NutritionFacts 1/4 cup  Amount per serving Calories 108 Calories from fat 10 % Daily Value * Total Fat 1.1g 2% Saturated Fat 0.2g 1% Cholesterol 0mg 0% Sodium 1mg 0% Total Carbohydrate 22.5g 8% Dietary Fiber 3.9g 16% Protein 2g Percent values are based on a 2,000 calorie per day diet. Your daily values may differ. Additional Information 9.3% of calories from Fat 83.3% from Carbohydrates 7.4% from Protein