Generally speaking, it is normal for black corn to fade after cooking. Black corn and purple corn fade, not because of dyeing, but because of anthocyanins in corn. Anthocyanin is a kind of pigment, which is a water-soluble natural pigment widely existing in plants in nature. This pigment is not only edible, but also has high nutritional value, which can play the role of anti-oxidation and eyesight protection.

Black waxy corn is native to Xinzhou, Shanxi. The unique temperature, light and temperature difference between day and night in this area make the black corn seeds grown on this land full and nutritious. Black corn is rich in trace elements, which can supplement a lot of trace elements for human body. This kind of food has high potassium content, which can adjust the balance of body fluids and play an anti-fatigue role.