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[Typical dishes consumed in Sonora: regionalization and nutrient contribution].

R P Jardines, M C Bermúdez, P Wong

    Archivos Latinoamericanos De Nutricion
    |December 1, 1985
    PubMed
    Summary

    This study identified typical Sonoran dishes and analyzed their nutritional content. Several dishes, like "gallina pinta," provide significant daily nutritional intake for adults.

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    Area of Science:

    • Food Science
    • Nutritional Analysis
    • Regional Cuisine

    Context:

    • Sonora, Mexico, exhibits diverse physical, economic, and sociocultural conditions influencing food consumption.
    • Identifying typical regional dishes is crucial for understanding local dietary patterns.

    Purpose:

    • To develop a method for identifying typical food dishes in Sonora, Mexico.
    • To analyze the nutritional composition of selected regional dishes.

    Summary:

    • A method was developed to identify 47 regionally consumed dishes in Sonora, Mexico, from an initial list of 66.
    • Fifteen representative dishes were selected for nutritional analysis, including proximal composition and key vitamins/minerals.
    • Recipes were standardized using the mode, and dishes were prepared for laboratory analysis.

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    Impact:

    • "Gallina pinta" provides over 25% of daily recommended intake for energy, protein, iron, niacin, thiamine, and calcium for adult men.
    • "Chivichangas de queso" contribute 45.2% of daily calcium needs, and "tamales de carne" provide 36% of iron requirements.
    • This research highlights the significant nutritional contributions of traditional Sonoran cuisine.