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2007-8-30 13:48:11 |
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Wednesday August 1, 2007 (Foodconsumer.org) -- Blue corn tortillas contain more protein and less starch than white corn tortillas, according to a new study published in the July 30, 2007 issue of Journal of Science in Food and Agriculture. Researchers from Mexico and Venezuela told Reuters Health that blue corn tortillas have more antioxidant properties in addition to a higher nutritional value. Compared to white corn, blue corn and other colored corns such as violet and black corns contain higher amounts of anthocyanins, a group of pigments that are known antioxidants. Dr. Luis A. Bello-Perez of the Centro de Desarrollo de Productos Bioticos del IPN in Morelos, Mexico and colleagues tested both blue corn tortillas and white corn tortillas for the contents of protein, fat and starch. Tortillas were prepared using traditional methods. They found protein in blue corn tortillas is 20 percent higher than white corn tortillas. Starch in the former is 8 percent lower. However, fat in blue corn tortillas is 1.7 times higher compared to white corn tortillas. The researchers said the fat in both tortillas is fairly low so the difference does not make too much of a difference in overall intake of fat. Corn is rich in vitamin B1, folate, dietary fiber, vitamin C, phosphorus, manganese, and vitamin B5. Unfortunately, 70 percent of corn in the United States is genetically modified, which concerns some health conscious consumers. ### Copyright 2007 foodconsumer.org All rights reserved. Foodconsumer.org publishes daily news and reports on food and diet, some of which are not available from the mainstream news media. This article can be used by individuals and organizations for not-for-profit purposes without prior express permission from foodconsumer.org on condition that this article including the author and this copyright note should be used in entirety without alteration. |
