2024-04-01 22:21:00
In Mexico, the consumption of tortillas, a food rich in calcium, has decreased between 25% and 30% in the last 15 years, reported the academic from the Department of Food and Biotechnology, of the UNAM Faculty of Chemistry, Amanda Gálvez Mariscal.
According to National Council for Evaluation of Development Policy, Mexicans eat per capita around 56.7 kilos of this corn product annually, equivalent to approximately six pieces per day.
On the occasion of Taco Daywhich was celebrated this Sunday, it was reported that this appetizer is a versatile meal and can be as healthy however you want, but the important thing is to continue eating tortillas.
“If you are on a diet, it is suggested to prepare them with vegetables; If it is a craving, make them with huitlacoche, cottage cheese or meat al pastor,” he said. Gálvez Mariscal.
Those of nixtamalized corn They provide too much calcium because nixtamal is prepared with lime and increases the amount of this content in the grain 13 times, which is why some say that they are “the milk of the poor,” says the specialist.
It is a wise culinary operation: the dough is obtained by soaking the corn in hot water with hydrated lime and then grinding it, highlights.
The grains soften and their pericarps (shells) loosen, which causes them to hydrate and absorb the calcium from the lime; it allows lamination to get the tortillas.
These changes increase the availability of amino acids (organic compounds that combine to form proteins), release niacin, an important vitamin that prevents pellagra; Likewise, they turn foods into a source of starch that is resistant to digestion, since it functions as soluble fiber and is used by the microbiota intestinal.
The tortillas, add the university expert, They also have a high content of complex carbohydrates, fundamental nutrients for the correct functioning of the body, whose moderate intake does not cause overweight.
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2024-04-01 22:21:00