Mexicans love
tortillas, and it’s obvious why. Besides their soft texture and delicious flavor, tortillas transform into countless dishes: chilaquiles, aztec cake, enchiladas, and more. However, a Mexican scientist has created an improved version that fights
malnutrition and
obesity.
Dr. Raquel Gómez Pliego, from the National Autonomous University of Mexico (UNAM), developed a “
nutraceutical”
tortilla that aims to combat two of the most urgent health problems in Mexico: malnutrition and obesity.
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The
supertortilla is a food made through a double fermentation process that incorporates probiotic and prebiotic microorganisms, such as Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, and the yeast Saccharomyces cerevisiae. Additionally, it is enriched with inulin, milk protein, calcium, and folic acid, giving it a high nutritional value. Each piece contains between 80 and 85 kilocalories. Two of these tortillas are equivalent to consuming a glass of milk.
Health Benefits
This new
tortilla, which also requires no preservatives, is not only ideal for combating malnutrition but also presents itself as an alternative to fight obesity and overweight, two of the most significant health issues in Mexico.
Thanks to its low caloric content and high nutritional value, the supertortilla created by this Mexican scientist is perfect for remote communities or those with limited access to fresh foods.
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How to make flour tortillas step by stepAdvantages of the supertortilla
One of the most impressive features of the
UNAM supertortilla is its fermentation process, which allows it to remain in optimal conditions for up to a month at room temperature and three months in refrigeration, without the need for artificial preservatives.
In addition to being consumed in tacos and other snacks, the dough of the supertortilla can be used as a base for other foods, such as pizzas, burritos, and more, offering a healthy and accessible alternative for various recipes.
In summary, the UNAM supertortilla is a demonstration of how science and technology can come together to improve the health and nutrition of Mexicans.
At kiwilimón, we hope that this tortilla will be available for consumption very soon, as we are eager to make some crispy tacos, quesadillas, and even some good nachos with this nutritious tortilla.
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The evolution of the corn tortilla, from ancient times to the present