FOOD GUIDE CANADA - COLOMBIA

COLOMBIA FOOD GROUP

• 1. Cereals, tubers, bananas

• 2. Leafy vegetable and legumes

• 3.fruits• 4. Meats, eggs, dried

legumes, vegetable mixtures

• 5. Milk, yogurt, cheese• 6. Fat• 7. Sugars and sweets

Soursop ( Guanabana)

• Is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree native toSouth America, primarily Colombia, Brazil, Peru, Ecuador, Venezuela.

• The flavour has been described as a combination of strawberry and pineapple, with sour citrus flavour notes contrasting with an underlying creamy flavour reminiscent of coconut or banana.

• The flesh of the fruit consists of an edible, white pulp, some fiber, and a core of indigestible, black seeds. The species is the only member of its genus suitable for processing and preservation.[

• The pulp is also used to make fruit nectar, smoothies, fruit juice drinks, as well as candies, sorbets, and ice cream flavorings.

• In Colombia and Venezuela, it is a fruit for juices, mixed with milk. Ice cream and fruit bars made of soursop are also very popular. The seeds are normally left in the preparation, and removed while consuming, unless a blender is used for processing.

Soursop, rawNutritional value per 100 g (3.5 oz)    Energy 276 kJ (66 kcal)  Carbohydrates 16.84 g  Sugars 13.54 g  Dietary fiber 3.3 g  Fat 0.3 g  Protein 1 g  Vitamins    Thiamine (B1) 0.07 mg -6%

Riboflavin (B2) 0.05 mg -4%

Niacin (B3) 0.9 mg -6%

Pantothenic acid (B5) 0.253 mg -5%

Vitamin B6 0.059 mg -5%

Folate (B9) 14 μg -4%

Choline 7.6 mg -2%

Vitamin C 20.6 mg -25%

Trace metals    Calcium 14 mg -1%

Iron 0.6 mg -5%

Magnesium 21 mg -6%

Phosphorus 27 mg  Potassium 278 mg  Sodium 14 mg -1%

Zinc 0.1 mg -1%

PANELA• Is unrefined whole cane sugar, typical

of Central and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice.

• The main producer of panela is Colombia (about 1.4 million tons/year),[4] where panela production is one of the most important economic activities, with the highest index of panela consumption per capita worldwide.

• The main use of the panela in Colombia is for aguapanela, one of the most widely consumed beverages in Colombia. It is also used in the preparation of guarapo and various desserts. Since it is a very solid block, most Colombian homes have a hard river stone (la piedra de la panela) to break the panela into smaller, more manageable pieces.

PANELANutritional value per 100 g (3.5 oz)

Energy 1,600 kJ (380 kcal)

Carbohydrates  Sugars 86.4 g

Fat 0.1 g

Protein 0.2 g

Other constituentsWater 12.3 gCalcium 79 mgMagnesium 81 mgIron 12 mg

GRANADILLA• It is a climbing plant coming of the Andes.

Your name varies: "Chinese Granada" or "mucus Granada". Its fruit is usually orange, gold, brown or yellow with small clear pints. Redondeada.Tiene a somewhat smooth, hard and with a padded shell to protect the seeds from the pulp. The pulp is full of hard seeds blackish, surrounded by a transparent, gelatinous ring light gray color, with aromatic acidulous taste.

• t provides the vitamins A, B2, B3, B6, B9, C, E and K. And also minerals like calcium, copper, iron, magnesium, phosphorus, potassium, selenium, sodium and zinc.     It has antioxidant properties.     It has sedative properties.     Promotes sleep. Eliminates insomnia.     It has antispasmodic properties.

GRANADILLANutritional value per 100 g

Energy98 kcal 410 kJCarbohidratos 23.38 g • Azúcares 11.20 g

 • Fibra alimentaria 10.4 g

Grasas 0.70 g

Proteínas 2.20 g

Agua 72.93 g

Retinol (vit. A) 64 μg (7%)

Tiamina (vit. B1) 0.000 mg (0%)

Riboflavina (vit. B2) 0.130 mg (9%)

Niacina (vit. B3) 1.500 mg (10%)

Vitamina B6 0.100 mg (8%)

Vitamina C 30.0 mg (50%)

Vitamina E 0.02 mg (0%)

Vitamina K 0.7 μg (1%)

Calcio 12 mg (1%)

Hierro 1.60 mg (13%)

Magnesio 29 mg (8%)

Fósforo 68 mg (10%)

Potasio 348 mg (7%)

Sodio 28 mg (2%)

Zinc 0.10 mg (1%)