Mexico + C. America Flashcards
prehispanic foods
corn-based beans chili peppers squash sweet potato cactus chocolate tomato, avocado, papaya, peanuts wild animal no seed oil guinea pig no dairy animals
spanish dietary contributions
rice, wheat, sugar, dairy, beef, pork, sheep, chicken
what are complete proteins?
food protein contains all 9 essential AA.
what is incomplete protein?
lacks one or more of the essential AA
how to get all amino acids by combining foods?
complementary proteins/foods
example of complementary proteins?
corn +beans
corn deficient in lysine
beans deficieny in methionine
how are beans prepared in Mexico?
generally boiled with seasonings.
soupy liquid or are refried
corn fungus - protein?
corn smut.
ruins corn for human consumption, but eaten as delicacy in Mexico
what does corn smut taste like?
rich in ?
pungent earthy flavour
rich in lysine = limited in corn
together is complementary
what is nixtamalization?
Maize prepared by soaking and boiling in alkaline lime-water solution
why soak maize in lime-water?
calcium hydroxide
easier to grind.
aflotoxins produced in fungi are reduce
niacin becomes available and becomes source of calcium
what is pellagra?
niacin decifiency - death, diarrhea, dry skin, dementia.
how does pellagra relate to corn?
when corn isnt nixtamalized, niacin not bioavailable.
what is calcium content of corn tortillas?
untreated corn flour: pmg, 4 absorbed
commercial lime-treated corn flour: 188 mg, 60 absorbed
lime-treated, home-prepped 327mg, 98 absorbed.
more absorbed in LTHP but proportionally more of UCF calcium available absorbed
ingredients of corn tortillas in Canada
whole grain yellow corn sunflower/canola oil salt ascobyl pamitate calcium hydroxide
