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)
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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, raw
Nutritional value per 100 g (3.5 oz)
Energy
Carbohydrates
Sugars
Dietary fiber
Fat
Protein
Vitamins
Thiamine (B1)
Riboflavin (B2)
Niacin (B3)
Pantothenic acid (B5)
Vitamin B6
Folate (B9)
Choline
Vitamin C
Trace metals
Calcium
Iron
Magnesium
Phosphorus
Potassium
Sodium
Zinc
276 kJ (66 kcal)
16.84 g
13.54 g
3.3 g
0.3 g
1g
0.07 mg
0.05 mg
0.9 mg
0.253 mg
0.059 mg
14 μg
7.6 mg
20.6 mg
14 mg
0.6 mg
21 mg
27 mg
278 mg
14 mg
0.1 mg
-6%
-4%
-6%
-5%
-5%
-4%
-2%
-25%
-1%
-5%
-6%
-1%
-1%
PANELA
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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.
PANELA
Nutritional 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 constituents
Water
Calcium
Magnesium
Iron
12.3 g
79 mg
81 mg
12 mg
GRANADILLA
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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.
GRANADILLA
Carbohidratos
• Azúcares
• Fibra alimentaria
Grasas
Proteínas
Agua
Retinol (vit. A)
Tiamina (vit. B1)
Riboflavina (vit. B2)
Niacina (vit. B3)
Vitamina B6
Vitamina C
Vitamina E
Vitamina K
Calcio
Hierro
Magnesio
Fósforo
Potasio
Sodio
Zinc
Nutritional value per 100 g
Energy98 kcal 410 kJ
23.38 g
11.20 g
10.4 g
0.70 g
2.20 g
72.93 g
64 μg (7%)
0.000 mg (0%)
0.130 mg (9%)
1.500 mg (10%)
0.100 mg (8%)
30.0 mg (50%)
0.02 mg (0%)
0.7 μg (1%)
12 mg (1%)
1.60 mg (13%)
29 mg (8%)
68 mg (10%)
348 mg (7%)
28 mg (2%)
0.10 mg (1%)