# Giant Peruvian Corn (Zea mays 'Choclo')

**Canonical URL:** https://ingredients.hermeticasuperfoods.com/ingredients/giant-peruvian-corn
**Data Source:** Hermetica Superfoods Ingredient Encyclopedia
**Updated:** 2026-04-04
**Evidence Score:** 2 / 10
**Category:** Ancient Grains
**Also Known As:** Choclo, Peruvian Giant Corn, Cusco Corn, Andean Giant Corn, Maíz Gigante del Cusco, Choclo Cusqueño, Sacred Valley Corn, Inca Corn, White Giant Corn, Maíz Blanco Gigante

## Overview

Giant Peruvian Corn (Zea mays 'Choclo') is a large-kernel Andean maize variety distinguished by its high starch content, resistant starch fractions, and corn silk (stigma) compounds including maysin and chlorogenic acid. When nixtamalized, its bound niacin becomes bioavailable through alkaline hydrolysis, releasing niacinamide that supports NAD+ synthesis and cellular [energy metabolism](/ingredients/condition/energy).

## Health Benefits

• Traditional diuretic properties from corn silk used to reduce fluid retention and swelling (traditional use evidence only)
• Enhanced niacin (vitamin B3) bioavailability when processed through nixtamalization (traditional preparation method)
• Source of dietary fiber supporting digestive regulation (nutritional content analysis only)
• Provides essential minerals including magnesium, phosphorus, zinc, copper, and iron (nutritional composition data)
• Traditional [anti-inflammatory](/ingredients/condition/inflammation) applications of corn silk in Andean medicine (anecdotal evidence only)

## Mechanism of Action

The corn silk of Zea mays 'Choclo' contains flavonoids such as maysin and chlorogenic acid derivatives that exhibit mild diuretic effects by inhibiting renal tubular sodium-glucose cotransporters (SGLTs), promoting osmotic water excretion. Nixtamalization breaks niacin-bound niacinamide free from its indigestible niacytin complex via saponification under alkaline (calcium hydroxide) conditions, enabling intestinal absorption and subsequent NAD+/NADH cofactor biosynthesis. Resistant starch fractions from Choclo's large kernels are fermented by colonic bacteria into short-chain fatty acids (SCFAs), primarily butyrate, which activates GPR41/GPR43 receptors on colonocytes to support epithelial integrity and modulate intestinal transit.

## Clinical Summary

Direct clinical research on Zea mays 'Choclo' specifically is extremely limited, with most evidence extrapolated from broader maize and corn silk studies. A small number of in vitro and rodent studies on corn silk flavonoids (maysin) have demonstrated diuretic and mild antihyperglycemic effects, though no randomized controlled trials in humans exist specifically for this cultivar. Nixtamalization's effect on niacin bioavailability is well-established in nutritional biochemistry literature, primarily documented through observational data comparing pellagra rates in populations consuming nixtamalized versus untreated maize. The fiber and resistant starch benefits are inferred from general dietary fiber research; no clinical trials have measured quantified outcomes using Choclo as an isolated intervention.

## Nutritional Profile

Per 100g of raw Giant Peruvian Corn (Choclo) kernels: Calories ~86-100 kcal; Carbohydrates 15-19g (predominantly starch with a higher proportion of amylopectin compared to standard sweet corn, contributing to its characteristic starchy-creamy texture); Dietary fiber 2.5-3.5g (mix of soluble and insoluble); Protein 3.0-3.5g (zein is the dominant prolamin storage protein, which is deficient in lysine and tryptophan — bioavailability of essential amino acids is improved when consumed with legumes); Fat 1.2-1.8g (predominantly polyunsaturated fatty acids, including linoleic acid ~0.8-1.0g). Micronutrients: Niacin (vitamin B3) 1.5-1.8mg (largely bound as niacytin in unprocessed form, with only ~30% bioavailable; nixtamalization liberates free niacin increasing bioavailability to ~85%); Thiamine (B1) 0.15-0.20mg; Folate (B9) 40-50µg; Vitamin C 5-7mg (fresh kernels, degrades rapidly with cooking); Vitamin A as beta-carotene 40-60µg (lower than yellow varieties due to paler kernel pigmentation in white Choclo cultivars; purple-kernel Choclo varieties contain significantly more anthocyanins, up to 50-80mg/100g). Minerals: Potassium 250-300mg; Phosphorus 85-110mg; Magnesium 30-40mg; Iron 0.5-0.8mg (non-heme form, absorption enhanced by co-consumption with vitamin C); Zinc 0.4-0.6mg; Manganese 0.15-0.20mg. Bioactive compounds: Phenolic acids including ferulic acid 50-90mg/100g dry weight (predominantly bound to cell wall arabinoxylans; thermal processing and alkaline treatment release bound phenolics, increasing [antioxidant](/ingredients/condition/antioxidant) capacity 2-5 fold); p-coumaric acid 5-15mg/100g dry weight; Resistant starch 1.5-3.0g/100g (acts as [prebiotic](/ingredients/condition/gut-health), fermented by colonic microbiota to produce short-chain fatty acids including butyrate); Phytosterols including β-sitosterol 20-40mg/100g (may contribute to modest cholesterol-lowering effects); Corn silk (stigma) contains flavonoids such as maysin and luteolin, as well as potassium salts, traditionally linked to mild diuretic activity. The notably larger kernel size of Choclo (2-3x standard corn) results in a higher ratio of pericarp and aleurone layer per kernel, potentially increasing fiber and mineral density per serving compared to smaller-kernel cultivars. Phytic acid content 200-350mg/100g may chelate divalent minerals (iron, zinc, calcium), reducing their absorption by 20-50%; soaking, fermentation, and nixtamalization reduce phytate content significantly.

## Dosage & Preparation

No clinically studied dosage ranges are available for Giant Peruvian Corn as no human trials or standardization protocols were documented. It is traditionally consumed as a food staple in preparations like boiled kernels or mote (rehydrated dried kernels), without quantified medicinal dosing. Consult a healthcare provider before starting any new supplement.

## Safety & Drug Interactions

Giant Peruvian Corn consumed as a whole food is considered safe for most individuals, though individuals with corn allergies (related to Zea mays pollen or seed storage proteins like zeins) should avoid it. Corn silk preparations used in high supplemental doses may have additive diuretic effects when combined with pharmaceutical diuretics such as furosemide or hydrochlorothiazide, potentially increasing risk of electrolyte imbalance and hypokalemia. Individuals on [blood glucose](/ingredients/condition/weight-management)-lowering medications should exercise caution with concentrated corn silk extracts, as preliminary data suggests mild hypoglycemic activity that could compound pharmaceutical effects. No formal pregnancy safety data exists for concentrated corn silk supplements; whole food consumption during pregnancy is generally regarded as safe within normal dietary amounts.

## Scientific Research

No clinical trials, randomized controlled trials (RCTs), or meta-analyses were identified for Giant Peruvian Corn (Zea mays 'Choclo') in the available sources, including PubMed databases. The research is limited to general nutritional content analysis and documentation of traditional uses rather than rigorous biomedical studies. No PMIDs were found for clinical applications of this specific corn variety.

## Historical & Cultural Context

Giant Peruvian Corn has been used in Peruvian Andean traditional medicine for over 7,000 years as both a dietary staple and for basic remedies, with corn silk traditionally consumed as an antiseptic, diuretic, and [anti-inflammatory](/ingredients/condition/inflammation) drink. It is integral to Inca and Quechua culinary systems, featured in traditional dishes like soups (chupes, lawas), stews (pepian de choclo), tamales, humitas, and as a boiled snack with cheese.

## Synergistic Combinations

Quinoa, Maca root, Purple corn, Amaranth, Chia seeds

## Frequently Asked Questions

### What makes Giant Peruvian Corn different from regular corn?

Zea mays 'Choclo' produces kernels significantly larger than standard sweet or dent corn, with a higher proportion of floury starch (soft endosperm) and a distinct resistant starch profile. This larger kernel size also means proportionally more corn silk (stigma) per cob, increasing the yield of flavonoid compounds like maysin used in traditional diuretic preparations.

### Does nixtamalization really increase niacin absorption from corn?

Yes — untreated maize contains niacin bound as niacytin, a polysaccharide-linked form that human digestive enzymes cannot break down, which historically caused pellagra in populations subsisting on non-nixtamalized corn. Treating Choclo with calcium hydroxide (lime) hydrolyzes the niacytin bond, releasing free niacinamide that is readily absorbed in the small intestine and converted to NAD+ for cellular energy metabolism. This biochemical mechanism is well-documented and represents one of the most significant nutrition-related reasons for traditional Andean food preparation.

### Can corn silk from Choclo reduce water retention?

Traditional Andean and folk medicine systems have long used corn silk tea as a diuretic for reducing fluid retention and mild edema, a practice supported by in vitro and animal data showing maysin and chlorogenic acid derivatives modulate renal sodium transport. However, no human clinical trials have confirmed efficacy or established a standardized dose for corn silk from Choclo specifically. Current evidence is classified as traditional use only, and individuals with significant edema should consult a physician rather than relying solely on corn silk preparations.

### How much dietary fiber does Giant Peruvian Corn provide?

Whole cooked Choclo kernels provide approximately 3–4 grams of dietary fiber per 100-gram serving, including both soluble fiber and resistant starch fractions that escape small intestinal digestion. These resistant starches are subsequently fermented by Bifidobacterium and Lactobacillus species in the colon, producing butyrate and other short-chain fatty acids that feed colonocytes and support bowel regularity. The exact fiber content varies based on kernel maturity at harvest and cooking method.

### Is Giant Peruvian Corn available as a supplement, and what form is most effective?

Concentrated corn silk extracts standardized for flavonoid content (including maysin) are available as capsules and teas, though no regulatory-approved dosage exists for Choclo corn silk specifically. Whole food consumption of nixtamalized Choclo remains the most evidence-supported form for niacin bioavailability and fiber benefits, as processing variables in supplements can significantly alter active compound concentrations. If using corn silk supplements, products specifying flavonoid content per serving (typically 250–500 mg extract) are preferable to unstandardized dried herb products.

### What is the difference between Giant Peruvian Corn and modern dent corn varieties?

Giant Peruvian Corn (Choclo) has significantly larger kernels, starchier texture, and lower protein content compared to dent corn varieties commonly grown in North America. Choclo kernels are also less dense and more tender when cooked, making them preferred for whole-kernel consumption rather than flour production. The larger kernel size reflects centuries of Andean agricultural selection for culinary rather than industrial use.

### Are there safety concerns with consuming large amounts of Giant Peruvian Corn as a supplement?

Giant Peruvian Corn is generally recognized as safe for most populations when consumed in typical dietary amounts, though excessive supplemental intake may contribute to high carbohydrate and calorie load. Individuals with corn allergies or sensitivities should avoid it entirely. Those with blood sugar management concerns should monitor intake, as corn is starch-dense; consult a healthcare provider before using concentrated forms as a supplement.

### How does the magnesium and mineral content of Giant Peruvian Corn compare to other grain supplements?

Giant Peruvian Corn provides approximately 37 mg of magnesium per 100g cooked kernels, placing it in the mid-range among grains—higher than white rice but lower than quinoa or amaranth on a per-weight basis. Its phosphorus content is substantial at around 90 mg per 100g, supporting bone mineral density similarly to other whole grains. The mineral bioavailability in Choclo can be enhanced through traditional nixtamalization, which reduces phytic acid binding and improves mineral absorption compared to untreated corn.

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