Beans and food treasures in Mexico, at risk of being forgotten

Published 2024년 7월 2일

Tridge summary

The article highlights the significant decline in the consumption of beans and quelites, two staple foods in the Mexican diet, due to their association with flatulence and poverty, as well as the influence of international food trends towards processed and cheap foods. Dr. María Amanda Gálvez Mariscal from the UNAM Faculty of Chemistry emphasizes the importance of incorporating these foods into the diet due to their numerous health benefits, including the presence of essential vitamins, minerals, and fiber. She also stresses the need for more research on the health effects of quelites and black beans, with findings suggesting potential benefits for metabolic health and reducing the risk of certain diseases.

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Original content

UNAM Global Since pre-Hispanic times, beans and quelites have occupied a fundamental place in the diet of Mexicans. These foods are highly functional, that is, in addition to being nutritious, they contain biologically active components that provide health benefits and reduce the risk of contracting certain diseases. However, with the internationalization of the food sector, its consumption has decreased. According to data from the Ministry of Agriculture and Rural Development (Sader), bean consumption per person has decreased by almost 50 percent between 1980 and 2021, going from 16 to nine kilograms annually. Regarding quelites, the UNAM Institute of Biology reports that their knowledge and consumption have decreased between 55 and 90 percent since colonial times. Against this background, Dr. María Amanda Gálvez Mariscal, from the UNAM Faculty of Chemistry, highlights the importance of including these foods in our diet due to their multiple benefits. Beans are a food rich in ...

Source: MX2000