Reyes LM, Martínez FS

Language: Spanish
References: 0
Page: 298-313
PDF size: 424.49 Kb.

ABSTRACT

Rationale: Ecuador exhibits a great variety of typical dishes, in which a mix of diverse ingredients during their preparation is used, and different cooking methods are applied, all of these leading to an array of flavors proper of each region. However, studies on the nutrient composition of Ecuadorian typical dishes are scarce. Documentation of nutrient and energy features of dishes considered as typical of Ecuadorian gastronomy would open new opportunities to the reelaboration of the culinary preparations. Objective: To assess the nutrient composition of typical dishes of the Ecuadorian gastronomy. Study design: Descriptive. Material and method: The most representative typical dishes of the sierra, the coast and the Amazonian jungle (also read as the Eastern region) of the country were identified, and their ingredients documented. The content of non-protein (carbohydrates and fats) energy and proteins were estimated for each dish. Obtained results were contrasted with recommendations advances for a healthy diet. Results: Forty-one dishes were identified in the regions of the country: Coast: 23; Sierra: 13; and East: 5; respectively. Average energy content was 697.7 ± 131.0 kcal: Carbohydrates: 198.3 ± 47.0 kcal vs. Fats: 338.0 ± 89.0 kcal. Average protein content was 161.8 ± 31.0 kcal. Denomination of origin of the dish did not influence upon its energy and protein content. Twenty percent of the studied typical dishes has an energy content > 1,000 kcal. Conclusions: Studied typical dishes are energydense, as an expression of a culture marked by exhausting physical work and the need of congruent energy intakes. Reformulation of the ingredients and cooking methods of the dish is required in order to suit the growing demand of clients seeking gastronomic pleasures without becoming a hazard to their health.