Mexican Diet Analysis
Evaluation of Mexican Diet 10-01-12
Evaluation of Mexican Diet
Abstract:
The report provides an in depth analysis on the fusion of Mayan, Aztec, Spanish and French culture which have shaped modern Mexican cuisine. The report throws light on the environmental factors which helped shape traditional Mexican diet and also provides information on the myriad of cultural influences which shaped modern Mexican cuisine. Moreover, the report attempts to provide a summary on the nutritional value of traditional Mexican food and the impact of modern technology on the nutritional value of modern Mexican cuisine.
Overview:
Mexican gastronomy reflects a unique blend of aboriginal …show more content…
The unique quantities of chilies used in dishes are responsible for the exotic taste of Mexican dishes. Chilies are used in the preparation of Pipian, Recado, Salpicon, Salsa, and Sofrito. Serranos are commonly used in the preparation of traditional Mexican sauces and salad dressings. (ROJAS 1993). 100g of raw chilies provide 166kJ of energy, 1.7g of proteins, 0.5g of fat, 8.8g of carbohydrates, 1.2g of fiber, 5.4g of sugars, and 89g of water. Chilies contain vitamin A, C, B6, iron, magnesium, and potassium. The vitamins are important in the prevention of deficiency diseases. (United …show more content…
(1847). Gregory 's history of Mexico. A history of Mexico from the earliest times to the present ... geographical view of the country ... state of society ... anecdotes and incidents of Mexican life, &c. Boston, F. Gleason.
TULLEY, S. E. (2007). A culture of chocolate: commercial cacao processing in Oaxaca, Mexico. Thesis (Ph.D.)--University of Iowa, 2007.
STAVANS, I. (2011). Mexican-American cuisine. Santa Barbara, Calif, Greenwood.
ALBALA, K. (2011). Food cultures of the world encyclopedia. Santa Barbara, Calif, Greenwood. http://public.eblib.com/EBLPublic/PublicView.do?ptiID=689250.
LORENS, M. E. C. (1993). Maria Elena 's Mexican cuisine: authentic Mexican dishes made easy. Burnstown, Ont, General Store Publishing House.
BARRET, C. (1991). The book of Mexican foods. New York, HP Books.
PILCHER, J. M. (1998). Que vivan los tamales!: food and the making of Mexican identity. Albuquerque, N.M., University of New Mexico Press.
WATSON, R. R., GERALD, J. K., & PREEDY, V. R. (2011). Nutrients, dietary supplements, and nutriceuticals cost analysis versus clinical benefits. Totowa, N.J., Humana. http://public.eblib.com/EBLPublic/PublicView.do?ptiID=645566.
POORE, M. (2001). 1,000 Mexican recipes. New York, Hungry
Evaluation of Mexican Diet
Abstract:
The report provides an in depth analysis on the fusion of Mayan, Aztec, Spanish and French culture which have shaped modern Mexican cuisine. The report throws light on the environmental factors which helped shape traditional Mexican diet and also provides information on the myriad of cultural influences which shaped modern Mexican cuisine. Moreover, the report attempts to provide a summary on the nutritional value of traditional Mexican food and the impact of modern technology on the nutritional value of modern Mexican cuisine.
Overview:
Mexican gastronomy reflects a unique blend of aboriginal …show more content…
The unique quantities of chilies used in dishes are responsible for the exotic taste of Mexican dishes. Chilies are used in the preparation of Pipian, Recado, Salpicon, Salsa, and Sofrito. Serranos are commonly used in the preparation of traditional Mexican sauces and salad dressings. (ROJAS 1993). 100g of raw chilies provide 166kJ of energy, 1.7g of proteins, 0.5g of fat, 8.8g of carbohydrates, 1.2g of fiber, 5.4g of sugars, and 89g of water. Chilies contain vitamin A, C, B6, iron, magnesium, and potassium. The vitamins are important in the prevention of deficiency diseases. (United …show more content…
(1847). Gregory 's history of Mexico. A history of Mexico from the earliest times to the present ... geographical view of the country ... state of society ... anecdotes and incidents of Mexican life, &c. Boston, F. Gleason.
TULLEY, S. E. (2007). A culture of chocolate: commercial cacao processing in Oaxaca, Mexico. Thesis (Ph.D.)--University of Iowa, 2007.
STAVANS, I. (2011). Mexican-American cuisine. Santa Barbara, Calif, Greenwood.
ALBALA, K. (2011). Food cultures of the world encyclopedia. Santa Barbara, Calif, Greenwood. http://public.eblib.com/EBLPublic/PublicView.do?ptiID=689250.
LORENS, M. E. C. (1993). Maria Elena 's Mexican cuisine: authentic Mexican dishes made easy. Burnstown, Ont, General Store Publishing House.
BARRET, C. (1991). The book of Mexican foods. New York, HP Books.
PILCHER, J. M. (1998). Que vivan los tamales!: food and the making of Mexican identity. Albuquerque, N.M., University of New Mexico Press.
WATSON, R. R., GERALD, J. K., & PREEDY, V. R. (2011). Nutrients, dietary supplements, and nutriceuticals cost analysis versus clinical benefits. Totowa, N.J., Humana. http://public.eblib.com/EBLPublic/PublicView.do?ptiID=645566.
POORE, M. (2001). 1,000 Mexican recipes. New York, Hungry