Bread, blue corn, somiviki (Hopi)
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0 MG | 0% | |
| Niacin | 0.6 MG | 3% | |
| Pantothenic acid | 0.2 MG | 3% | |
| Vitamin B-6 | 0.2 MG | 10% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 34 MG | 3% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 43 MG | 10% | |
| Phosphorus, P | 94 MG | 8% | |
| Potassium, K | 114 MG | 2% | |
| Sodium, Na | 9 MG | 0% | |
| Zinc, Zn | 0.8 MG | 7% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.4 MG | 18% | |
| Selenium, Se | 3 UG | 5% |
Nutrition Highlights
- Very low in fat (1.5g per 100g).
- Good source of dietary fiber (3.6g per 100g).
About Bread, blue corn, somiviki (Hopi)
This traditional Native American bread is made from blue corn, a variety of maize known for its deep blue-purple kernels. Blue corn is a staple in Hopi cuisine and is often used to create somiviki, a type of steamed corn cake. The unique color of blue corn comes from its high anthocyanin content, which are potent antioxidants. These compounds have been linked to various health benefits, including reduced inflammation and improved cardiovascular health.
Nutritionally, this bread offers a good source of complex carbohydrates and dietary fiber, which can help promote digestive health and provide sustained energy. The 3.6g of fiber per 100g serving contributes to feelings of fullness and may aid in blood sugar regulation. With 3.1g of protein per 100g, it provides a modest amount of this essential macronutrient. The low fat content (1.5g per 100g) makes it a relatively lean option for those monitoring their fat intake. Blue corn also contains higher levels of certain minerals compared to yellow corn, including iron and zinc.
In cooking, this bread can be used in various ways. Traditionally, it's often served as a side dish or used as a base for savory toppings. Its slightly sweet, nutty flavor pairs well with both sweet and savory accompaniments. Some modern adaptations include using it as a base for canapés, crumbling it over salads for added texture, or incorporating it into stuffing recipes. Its unique color also makes it an eye-catching addition to any meal, perfect for those looking to add visual interest to their plate while enjoying the nutritional benefits of whole grain corn.
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