https://www.superfoodly.com/health-benefits-of-blue-and-purple-corn-vs-yellow/ "8 health benefits of blue corn It’s also known as purple corn and Hopi maize, because it was a staple of the Hopi Native Americans, located in present-day Arizona, New Mexico, and Colorado.
It was also cultivated throughout the Andean region of South America in Peru, Bolivia, Ecuador, and Argentina. The varieties down there are more purple than the North American Hopi varieties. (3)
Whether yellow or colored, all come from the same plant species; Zea mays L. Unlike the heavily domesticated lighter varieties we are accustomed to, these other types were not cultivated to produce the biggest cobs with the most uniform kernels. Rather, they maintain more of their natural traits of being smaller and funkier looking.
One form of funkiness includes shades of the rainbow, especially the colors of cobalt, azure, and indigo."
You have to read it to see the 8 benefits that they list....
(Note: "Nixtamalization is the traditional Aztec process of cooking corn in calcium hydroxide or lime to make tortillas. This does help release the niacin but that aside, it doesn’t materially alter the facts. When they’re made using just corn, water, and lime – such as those pictured above – you’re basically viewing the nutrition facts for blue corn flour." You do this to release the Niacin and prevent Pellagra. Pellagra was widespread in the south pre 1900 because of the widespread use of corn in the diet!)
This time of year I run to Trader Joe’s to buy Peruvian Potato Chips. They are technicolor marvels and I love holding them up to the light before I munch them. I’m sure they have a lot more trace minerals than the traditional white potato chips. Peru and the Andes have many varieties of potato—red, orange, purple, blue. They only have those chips for several months each year.