Black corn (hei yumi), an ancient variety of maize with deep purple-black kernels, has been cultivated in China for centuries, particularly in the Shanxi and Yunnan provinces. This heirloom grain was prized by ancient Chinese physicians for its blood-nourishing properties and documented in traditional medical texts as a food that "tonifies the kidneys and strengthens the bones."
Unlike conventional yellow corn, black corn derives its dramatic color from exceptionally high levels of anthocyanins - the same powerful antioxidants found in blackberries and blueberries. Traditional Chinese medicine classifies black corn as having a neutral thermal nature and sweet flavor, making it suitable for all body types and seasons.
Modern research has confirmed that black corn contains up to 40% more protein than regular corn and is particularly rich in lysine, an essential amino acid often lacking in plant proteins. The unique phytochemical profile of black corn makes it a functional food with demonstrated benefits for eye health, circulation, and inflammation reduction.
