#escamoles

10 Strange Traditional Dishes from Around the World

There are some strange traditional dishes out there! However, behind every dish lies a story… and a whole new culture. Isn’t it just fascinating to learn about different cultures?! I’m an Egyptian and one of our traditional dishes is Feseekh. We probably don’t think it’s strange and people tend to eat it because everyone else is eating it. However, for foreigners this dish may be repulsive and…

Aculco, Estado de México. Tierra Otomí y escamoles

Aculco fue fundado por el pueblo otomí, sin embargo fue conquistado por los mexicas.

Su nombre actual proviene de la lengua náhuatl, que significa “lugar donde tuerce el agua”.

Empieza a viajar con: https://macroturismoperiodico.com/

El 19 de febrero de 1825 se constituyó como municipio.

Lugar con historia, escenario de la derrota de los Insurgentes encabezados por Miguel Hidalgo.

Aims: To assess, Protein, Amino Acids, Lipids, fat-soluble vitamins A and E, Minerals, Fiber and Soluble Carbohydrates in Escamoles and inform the population about the benefits the intake of these edible insects may provide for human health.

Study Design: A combined protocol with both sampling and analytical procedures was used.

Place and Analysis: Escamoles were collected from different locations such as: El cardonal, Actopan, Santiago Anaya, Tulancalco, Huichapan, Apan, Tulancingo and Santuario, in spring (2014). Nutrient content analysis was performed according to AOAC methods and High Performance Liquid Chromatography (HPLC).

Methodology: Sample: Conventional sampling was performed during the second week of March, 2014. Escamoles analysis: Macronutrient and energy content in escamoles was determined by individually analyzing macro and micro nutrients according to AOAC methods.

Results: The analysis showed that Escamoles contain: Proteins, 43.06 g/100 g; Minerals, 6.78 g/100 g; Fiber, 1.15 g/100 g; Soluble Carbohydrates, 18.74 g/100 g; Lipids, 34.96 g/100 g; Vitamin A, Retinol, 0.3024 mg /100 g and Vitamin E, α-tocopherol, 3.29 mg/100 g.

Conclusion: Escamoles are an additional source of nutrients that are underutilized due to the lack of knowledge regarding its nutritional composition, so it is important to increase the amount of information about escamoles and the health benefits that could be obtained from their consumption.

Author(s) Details

Dr. V. Melo-Ruiz Departamento de Sistemas Biológicos, Universidad Autónoma Metropolitana, Unidad Xochimilco, Mexico.

Read full article: http://bp.bookpi.org/index.php/bpi/catalog/view/68/803/620-1

View Volume: https://doi.org/10.9734/bpi/rabr/v5