This comprehensive guide describes the nutritional wealth of native foods, specifying their contents in micro and macronutrients: proteins, carbohyrates, fats, phytochemicals, vitamins, etc. Chapter I describes the relationship between the man and the Andes: who were Peru’s first inhabitants, how did they arrive, their coexistence with nature, how did the first farmers appear and how did they domesticate plant species. Chapter II focuses on the nutritional wealth of Peru’s native vegetables crops. Chapters III and IV describe the physical characteristics of plant species widely consumed by Peruvian and foreign people: color, size (size of plant, fruit, seeds, etc.), weight as well as their properties, benefits (diseases they prevent, e.g.) and nutritional wealth, classifying them in vegetables, Andean grains, Andean fruits and Amazonian fruits. The last section shows the estimated energy and protein requirements for individuals, ending with a list of 25 novel recipes of dishes prepared with Andean native vegetables (entrées, main dishes and desserts).

Tapa dura

Inglés

Universidad San IGNACIO De Loyola

Usil

Native foods

Perú

En Alimentación y nutrición, la autora comparte con sus lectores, un enfoque global de la nutrición y de la alimentación, ambos aspectos de vital importancia para alcanzar una mejor calidad de vida.
Así, inicia la obra con una revisión histórica; luego ex

Native foods (2016)

Alimentación y nutrición. Fundamentos y nuevos criterios (2011)