INFORMATION OF PRODUCERS
Corn producers association cabanita.
It is an asociacion legal that is found recorded in the state companies correpondientes:
- Public Registrations Nº 229451-2005-02-02 -
regular, legal
legal status Nº 2004-000671110 - RUC Nº20453980058
BOARD OF DIRECTORS.
President: percy bernedo Sánchez -
vice President: víctor edge forest -
Secretary: pedro Gonzáles shepherd -
Fiscal: sonia Jiménez Mendoza -
Treasurer: lesmes collision Sánchez
viernes, 7 de septiembre de 2007
EXPORTATION OF CORN
WE ARE AN EXPORTING BUSINESS OF CABANITA CORN ONLY IN ITS I GENERATE KNOWN BY BEING A PRODUCT ECOLOGICO THAT MAINTAINS ITS ALIMENTARY KINDNESSES, BEING A PRODUCT THAT IT can be GIVEN DIVERSE UTILITIES
It PUTS ON FILE TECNIQUE
A. DenominaTion Nombre Common:
CabaniTa CORN
Name Cientifico:
Zea Mays
Family:
Gramineas
Origin:
Cabanaconde/Arequipa/Peru
Vegetative period:
Setiembre to April
B. More important varieties:
Only variety, of pink and white color.
C. Conditions Ecologicas:
Climate: Temperate-Frio I Am used: its aspect fisico this to 3200 mnsn that by pedology belongs to the formation steppe-Montano Sub Tropical, with a fisiografía topografia among wavy pending regular, where develops an agriculture in andenería.
D. You plague and Illnesses:
You plague: Worm of corn (drills piral of the maiz); pulgonesinsectos
And: Illnesses: Carbon of the maiz, bacteriosis
F. Main uses I Consume Direct
The corn in the kitchen.
The culinary possibilities of the corn are enormous. Some suggestions: - It Cooked as greenness: It can be eaten boiled as greenness cooked al vapor (The time of cooking should not surpass the 8 minutes). The better cobs are the ones that have the sheath closed, the tender and smooth grains and, when they are pressed they summarize easily a milky liquid. –
In salads: Crude oil in the shape of tender grains that are added to the salads or small mazorquitas tender that they complement the same. One must utilize cobs of the day so that the corn be tender and itself go not stale. It agrees to keep the ones that exceed in the refrigerator. - Cornflour: The flour of the corn, along with the oil and the cheese, they serve to devise a purée that can accompany other combinations of vegetables or meats. Is very habitual in the Italian kitchen, especially in the region of the Piedmont. It can be eaten as purée or in the shape of pancakes baked toast.
Popcorn:
That they are obtained heating the corn with a frying pan or with the microwave. They can be eaten alone, adorned with a little olive oil and salt, or wrapped in caramelized sugar, cheese, etc. One must cause to note that, although they turn out to be very attractive and very good for the palate, their content in nutrients is very low given that practically alone they contain starch. - Pancakes of corn, tortillas or oji: They are varieties of treated cornflour with different processes to improve their eating properties. Very habitual in the American kitchens or Africans require some very specific culinary know-how for which is better to resort to restaurants dedicated to this type of food. The Mexican or Afro-American restaurants can serve us of aid in this theme. (To See more information in the section "cornflour" of the upper listing) –
Cereals: The cornflakes devise from the cereal crushed that has been submitted to a process of cooking along with sweeteners (syrup, honey or sugar) and transformed into clumps by a process of pressed in cold. They turn out to be very adequate in the breakfast, mixed with the yoghurt, the kefir or the milk, contributing a great energy in the first hours in the morning. Especially they indicated for the sportsmen or the
youths. The most adequate nutricionaly are the integral.
H. Nutritious Information
INFORMACION NUTRITIOUS (For 100 gr stew)
123 Calorias 4 gr of proteinas 25 gr of carbohydrates 3 gr of fiber 2,5 gr of polyunsaturated greases 260 mg
of potassium 240 mg of betacaroteno 38 mg of magnesium
I. PROPERTIES OF THE MAIZ.
The corn is a food to lose weight
As food the corn emphasizes for its wealth in carbohydrates that its abundant starch provides him. As consequence, the corn is a food very saciante capable to calm the hunger during a lot of while without having that to resort to other richer food in greases but less healthy for the agency and with an upper caloric power. This capacity to calm the appetite does al very adequate corn in the diets of slimming. It has been verified that the diets that include abundant natural sugars and starches permit to diminish the weight of a more adequate form than those that are based on greases or that they submit al agency to a sensation of unsustainable hunger. Since this point of view, the corn, the rice or the potatos are very advisable food to reduce the obesity
The corn possesses a high proportion of proteins
According to numerous studies, is found so much in the little proportion of certain amino acids, chiefly triptófano, lisina and metionina, as the high proportion of leucina that neutralizes the absorption of the niacina. The lack of this component originates numerous illnesses, among them the best-known one is the pellagra, a that affects to the skin, al digestive system and al nervous system and that can be mortal but he treats adequate.
The corn presents a great wealth in soluble fiber.
It has been verified that those diets that contain a quite high percentage of fiber manage to cause to diminish the corporal weight and to eliminate the state of anxiety that produces the constant sensation of hunger, especially the soluble fiber that is maintained during more time in the digestive system. If besides utilizing it to fight the obesity, we keep in mind the importance that has the fiber in the control of the cholesterol, in the prevention of the constipation or in the protection with regard to certain type of cancers, we will realize the importance that this component has in the diet. The tender corn is especially rich in this component.
The corn, a very rich plant in vitamins of the group B.
The corn is one of the plants with more wealth in vitamin B1 or thiamine. This vitamin is necessary so that the agency can transform the food in energy and so that the brain can absorb glucose, necessary for its good operation. A lack of this vitamin will produce in the depression symptoms people, exhaustion, stress, lack of vigor or little mental capacity. Providing corn in the food is a way of avoiding the possibilities of depression and to raise the spirit. Likewise interesting it results to eat abundant corn for the people that should they do a mental effort, like the students in epochs of exams, given that this food permits to enlarge its concentration and to set better the contents. Not less important the function results antiestresante of the thiamine. In epochs of a lot of work, with personal problems, agitation, etc. , The corn can constitute one of the better natural tranquilizers against the stress. Besides the vitamin B1, one must mention the wealth of the corn in vitamin B7 or biotina (necessary, among others functions, for the absorption of the proteins and for the good health of the hair and of the skin), niacina (improvement the circulation and reduces the hypertension) and the acid one fólico or vitamin B9. The acid fólico exercises a fundamental role in the prevention of the heart attacks, in the processing of the depression and in the formation of the fetus where helps to prevent the cases of forked thorn 350 gr. of daily corn provide the quantity recommended of this vitamin in an adult man. Inside the complex of the vitamin B, one must consider the importance of the inositol, a component that causes better al functions liver al to participate in the formation of the lecithin. It helps to the destruction of the greases, the elimination of the cholesterol and the conservation of the skin and the hair. A deficiency of this element would be able to produce an increase of the cholesterol, problems in the skin or fall of the hair. Eating corn will permit to have the arteries in better conditions and to light up a skin and a healthier hair. Besides vitamins of the complex one B, the grain of corn, especially the dry
one, contains important quantities of vitamin A in the shape of betacarotenos as opposed to the remainder of cereals that contain significant little quantities of this element. We know about the importance of the betacarotenos as antioxidants in the prevention of numerous degenerative illnesses and their role like desintoxicantes of the agency, as well as their importance in the prevention of cardiovascular illnesses.
As for the minerals possesses quite high percentages of potassium, magnesium, iron, match and zinc. It is especially rich in manganese for which helps al growth of the bones and to the formation of the muscles; selenio whose high levels help to prevent the breast cancer, the cancer of prostate or of lungs and prevents the apparition of the dandruff; zinc a mineral that helps to the formation of the bones and of the teeth, to the health of the immune system as well as al Increment of the power and the sexual desire.
The corn, for the sick celiacos
The corn is a cereal that lacks gluten for which its use very is adapted for those people that suffer of illness celiaca, or illness characterized by an intolerance al gluten. Similarly it constitutes an ideal food in the diet of them you drink so that forms part of the baby foods or foods prepared for the first solid food of the baby. The corn, a very healthy greenness For those people that do not desire I consume the more than 300 calories that provide the 100 gr. of dry corn the possibility to consume exists this food as a vegetable or greenness, when the cobs are tender. (The cobs can boil along with other vegetables. Ideal results the combination of corn with quinoa or with the alga espirulina, a very habitual combination in the latin-american kitchen, in which these last food provide al corn a series of essential amino acids in which this cereal is negative, providing to the combination some qualities you
would feed exceptional) 100 gr. of alone tender corn they contribute 86 calories and they have the advantage of possessing vitamin C, although their wealth in Other components is smaller. (The comparison between tender and dry corn in the lower picture can be carried out) one must keep in mind that the tender corn can be more convenient for those people that have the high arterial tension. Their wealth in potassium, that almost retainer to that of the dry corn, and the fact to possess the half of sodium, along with their greater content in water they facilitated the expulsion of liquids of the agency more easily
INFORMACION OF PRODUCCION AND AREA SOWN CABANACONDE AREA AGRICOLA BY SECTORS (ARABLE LANDS)
- Countryside cabanaconde: 1200 you have. - Village the loft: 286 you have. - Fort prairie: 380 you have. - Jewels: 840 you have. - Average moon: 250 you have - TOTAL 2956 Have.
The cultivation of corn is centralized in the sector of the agricultural countryside of the district.
AREA SOWN OF MAIZ
The area sown of cultivation of corn according to information of the agency agrarian caylloma is of 720 you have. That is to say that of the 2956 Has2236 you Have.. alone 720 Have. they are destined al cultivation of corn cabanita, of this can be removed that 2236 exists Have. Eligible to be able to cultivate but corn, since these 2236 you Have. Available they are of the same associates or producers of the corn cabanita
Production of corn
Of the 720 hectares cultivated of corn has a production of 1,440 TM. By campaign /year. this production is at the rate of 2000 kilograms/ has.
It PUTS ON FILE TECNIQUE
A. DenominaTion Nombre Common:
CabaniTa CORN
Name Cientifico:
Zea Mays
Family:
Gramineas
Origin:
Cabanaconde/Arequipa/Peru
Vegetative period:
Setiembre to April
B. More important varieties:
Only variety, of pink and white color.
C. Conditions Ecologicas:
Climate: Temperate-Frio I Am used: its aspect fisico this to 3200 mnsn that by pedology belongs to the formation steppe-Montano Sub Tropical, with a fisiografía topografia among wavy pending regular, where develops an agriculture in andenería.
D. You plague and Illnesses:
You plague: Worm of corn (drills piral of the maiz); pulgonesinsectos
And: Illnesses: Carbon of the maiz, bacteriosis
F. Main uses I Consume Direct
The corn in the kitchen.
The culinary possibilities of the corn are enormous. Some suggestions: - It Cooked as greenness: It can be eaten boiled as greenness cooked al vapor (The time of cooking should not surpass the 8 minutes). The better cobs are the ones that have the sheath closed, the tender and smooth grains and, when they are pressed they summarize easily a milky liquid. –
In salads: Crude oil in the shape of tender grains that are added to the salads or small mazorquitas tender that they complement the same. One must utilize cobs of the day so that the corn be tender and itself go not stale. It agrees to keep the ones that exceed in the refrigerator. - Cornflour: The flour of the corn, along with the oil and the cheese, they serve to devise a purée that can accompany other combinations of vegetables or meats. Is very habitual in the Italian kitchen, especially in the region of the Piedmont. It can be eaten as purée or in the shape of pancakes baked toast.
Popcorn:
That they are obtained heating the corn with a frying pan or with the microwave. They can be eaten alone, adorned with a little olive oil and salt, or wrapped in caramelized sugar, cheese, etc. One must cause to note that, although they turn out to be very attractive and very good for the palate, their content in nutrients is very low given that practically alone they contain starch. - Pancakes of corn, tortillas or oji: They are varieties of treated cornflour with different processes to improve their eating properties. Very habitual in the American kitchens or Africans require some very specific culinary know-how for which is better to resort to restaurants dedicated to this type of food. The Mexican or Afro-American restaurants can serve us of aid in this theme. (To See more information in the section "cornflour" of the upper listing) –
Cereals: The cornflakes devise from the cereal crushed that has been submitted to a process of cooking along with sweeteners (syrup, honey or sugar) and transformed into clumps by a process of pressed in cold. They turn out to be very adequate in the breakfast, mixed with the yoghurt, the kefir or the milk, contributing a great energy in the first hours in the morning. Especially they indicated for the sportsmen or the
youths. The most adequate nutricionaly are the integral.
H. Nutritious Information
INFORMACION NUTRITIOUS (For 100 gr stew)
123 Calorias 4 gr of proteinas 25 gr of carbohydrates 3 gr of fiber 2,5 gr of polyunsaturated greases 260 mg
of potassium 240 mg of betacaroteno 38 mg of magnesium
I. PROPERTIES OF THE MAIZ.
The corn is a food to lose weight
As food the corn emphasizes for its wealth in carbohydrates that its abundant starch provides him. As consequence, the corn is a food very saciante capable to calm the hunger during a lot of while without having that to resort to other richer food in greases but less healthy for the agency and with an upper caloric power. This capacity to calm the appetite does al very adequate corn in the diets of slimming. It has been verified that the diets that include abundant natural sugars and starches permit to diminish the weight of a more adequate form than those that are based on greases or that they submit al agency to a sensation of unsustainable hunger. Since this point of view, the corn, the rice or the potatos are very advisable food to reduce the obesity
The corn possesses a high proportion of proteins
According to numerous studies, is found so much in the little proportion of certain amino acids, chiefly triptófano, lisina and metionina, as the high proportion of leucina that neutralizes the absorption of the niacina. The lack of this component originates numerous illnesses, among them the best-known one is the pellagra, a that affects to the skin, al digestive system and al nervous system and that can be mortal but he treats adequate.
The corn presents a great wealth in soluble fiber.
It has been verified that those diets that contain a quite high percentage of fiber manage to cause to diminish the corporal weight and to eliminate the state of anxiety that produces the constant sensation of hunger, especially the soluble fiber that is maintained during more time in the digestive system. If besides utilizing it to fight the obesity, we keep in mind the importance that has the fiber in the control of the cholesterol, in the prevention of the constipation or in the protection with regard to certain type of cancers, we will realize the importance that this component has in the diet. The tender corn is especially rich in this component.
The corn, a very rich plant in vitamins of the group B.
The corn is one of the plants with more wealth in vitamin B1 or thiamine. This vitamin is necessary so that the agency can transform the food in energy and so that the brain can absorb glucose, necessary for its good operation. A lack of this vitamin will produce in the depression symptoms people, exhaustion, stress, lack of vigor or little mental capacity. Providing corn in the food is a way of avoiding the possibilities of depression and to raise the spirit. Likewise interesting it results to eat abundant corn for the people that should they do a mental effort, like the students in epochs of exams, given that this food permits to enlarge its concentration and to set better the contents. Not less important the function results antiestresante of the thiamine. In epochs of a lot of work, with personal problems, agitation, etc. , The corn can constitute one of the better natural tranquilizers against the stress. Besides the vitamin B1, one must mention the wealth of the corn in vitamin B7 or biotina (necessary, among others functions, for the absorption of the proteins and for the good health of the hair and of the skin), niacina (improvement the circulation and reduces the hypertension) and the acid one fólico or vitamin B9. The acid fólico exercises a fundamental role in the prevention of the heart attacks, in the processing of the depression and in the formation of the fetus where helps to prevent the cases of forked thorn 350 gr. of daily corn provide the quantity recommended of this vitamin in an adult man. Inside the complex of the vitamin B, one must consider the importance of the inositol, a component that causes better al functions liver al to participate in the formation of the lecithin. It helps to the destruction of the greases, the elimination of the cholesterol and the conservation of the skin and the hair. A deficiency of this element would be able to produce an increase of the cholesterol, problems in the skin or fall of the hair. Eating corn will permit to have the arteries in better conditions and to light up a skin and a healthier hair. Besides vitamins of the complex one B, the grain of corn, especially the dry
one, contains important quantities of vitamin A in the shape of betacarotenos as opposed to the remainder of cereals that contain significant little quantities of this element. We know about the importance of the betacarotenos as antioxidants in the prevention of numerous degenerative illnesses and their role like desintoxicantes of the agency, as well as their importance in the prevention of cardiovascular illnesses.
As for the minerals possesses quite high percentages of potassium, magnesium, iron, match and zinc. It is especially rich in manganese for which helps al growth of the bones and to the formation of the muscles; selenio whose high levels help to prevent the breast cancer, the cancer of prostate or of lungs and prevents the apparition of the dandruff; zinc a mineral that helps to the formation of the bones and of the teeth, to the health of the immune system as well as al Increment of the power and the sexual desire.
The corn, for the sick celiacos
The corn is a cereal that lacks gluten for which its use very is adapted for those people that suffer of illness celiaca, or illness characterized by an intolerance al gluten. Similarly it constitutes an ideal food in the diet of them you drink so that forms part of the baby foods or foods prepared for the first solid food of the baby. The corn, a very healthy greenness For those people that do not desire I consume the more than 300 calories that provide the 100 gr. of dry corn the possibility to consume exists this food as a vegetable or greenness, when the cobs are tender. (The cobs can boil along with other vegetables. Ideal results the combination of corn with quinoa or with the alga espirulina, a very habitual combination in the latin-american kitchen, in which these last food provide al corn a series of essential amino acids in which this cereal is negative, providing to the combination some qualities you
would feed exceptional) 100 gr. of alone tender corn they contribute 86 calories and they have the advantage of possessing vitamin C, although their wealth in Other components is smaller. (The comparison between tender and dry corn in the lower picture can be carried out) one must keep in mind that the tender corn can be more convenient for those people that have the high arterial tension. Their wealth in potassium, that almost retainer to that of the dry corn, and the fact to possess the half of sodium, along with their greater content in water they facilitated the expulsion of liquids of the agency more easily
INFORMACION OF PRODUCCION AND AREA SOWN CABANACONDE AREA AGRICOLA BY SECTORS (ARABLE LANDS)
- Countryside cabanaconde: 1200 you have. - Village the loft: 286 you have. - Fort prairie: 380 you have. - Jewels: 840 you have. - Average moon: 250 you have - TOTAL 2956 Have.
The cultivation of corn is centralized in the sector of the agricultural countryside of the district.
AREA SOWN OF MAIZ
The area sown of cultivation of corn according to information of the agency agrarian caylloma is of 720 you have. That is to say that of the 2956 Has2236 you Have.. alone 720 Have. they are destined al cultivation of corn cabanita, of this can be removed that 2236 exists Have. Eligible to be able to cultivate but corn, since these 2236 you Have. Available they are of the same associates or producers of the corn cabanita
Production of corn
Of the 720 hectares cultivated of corn has a production of 1,440 TM. By campaign /year. this production is at the rate of 2000 kilograms/ has.
jueves, 6 de septiembre de 2007
FICHA TECNICA
FICHA TECNICA
A. DenominacionNombre Comun :
Maiz Cabanica
Nombre Cientifico :
Zea Mays
Familia :
Gramineas
Origen :
Cabanaconde/Arequipa/Peru
Periodo Vegetativo :
Setiembre a Abril
B. Variedades más importantes:
Única variedad, de color blanco y rosado.
C. Condiciones Ecologicas:
Clima : Templado-Frio
Suelo : su aspecto fisico esta a 3200 mnsn que por edafología pertenece a la formación estepa-Montano Sub Tropical, con una fisiografía topografia entre ondulada pendientes regulares, donde se desarrolla una agricultura en andenería.
D. Plagas y Enfermedades:
Plagas :
Gusano de maíz (taladros piral del maiz) ; pulgonesinsectos
E :Enfermedades : Carbon del maiz, bacteriosis
F. Usos Principales Consumo Directo
El maíz en la cocina.
Las posibilidades culinarias del maíz son enormes. Algunas sugerencias:
- Cocinado como verdura:
Se puede comer hervido como verdura cocinada al vapor (El tiempo de cocción no deberá sobrepasar los 8 minutos). Las mejores mazorcas son las que tienen la vaina cerrada, los granos lisos y tiernos y, cuando se aprietan resuman fácilmente un líquido lechoso.
- En ensaladas:
Crudo en forma de granos tiernos que se añaden a las ensaladas o pequeñas mazorquitas tiernas que complementan las mismas. Hay que utilizar mazorcas del día para que el maíz sea tierno y no se enrancie. Conviene guardar las que sobren en la nevera.
- Polenta:
la harina del maíz, junto con el aceite y el queso, sirven para elaborar un puré que puede acompañar otras combinaciones de verduras o carnes. Es muy habitual en la cocina italiana, especialmente en la región del Piamonte. Puede comerse como puré o en forma de tortitas horneadas o tostadas.
- Palomitas:
que se obtienen calentando el maíz con una sartén o con el microondas. Pueden comerse solas, aderezadas con un poco de aceite de oliva y sal, o envueltas en azúcar caramelizado, queso, etc. Hay que hacer notar que, aunque resultan muy atractivas y muy buenas para el paladar, su contenido en nutrientes es muy bajo dado que prácticamente solo contienen almidón.
- Tortitas de maíz, arepas u oji:
son variedades de harina de maíz tratada con diferentes procesos para mejorar sus propiedades alimentarias. Muy habituales en las cocinas americanas o africanas requieren unos conocimientos culinarios muy específicos por lo que es mejor recurrir a restaurantes dedicados a este tipo de comida. Los restaurantes mejicanos o afroamericanos pueden servirnos de ayuda en este tema. ( Ver más información en el apartado " harina de maíz " del listado superior)
- Cereales:
Los copos de maíz se elaboran a partir del cereal triturado que se ha sometido a un proceso de cocción junto con endulzantes (sirope, miel o azúcar) y transformado en copos por un proceso de prensado en frío. Resultan muy adecuados en el desayuno, mezclados con el yogur, el kefir o la leche, aportando una gran energía en las primeras horas de la mañana. Especialmente indicados para los deportistas o los jóvenes. Los más adecuados nutricionamente son los integrales.
H. Información Nutricional
INFORMACION NUTRICIONAL (Por 100 gr cocido)
123 Calorias
4 gr de proteinas
25 gr de hidratos de carbono
3 gr de fibra
2,5 gr de grasas poliinsaturadas
260 mg de potasio
240 mg de betacaroteno
38 mg de magnesio
I. PROPIEDADES DEL MAIZ.
El maíz es un alimento para perder peso
Como alimento el maíz destaca por su riqueza en hidratos de carbono que le proporciona su abundante almidón. Como consecuencia, el maíz es un alimento muy saciante capaz de calmar el hambre durante mucho rato sin tener que recurrir a otros alimentos más ricos en grasas pero menos saludables para el organismo y con un poder calórico superior. Esta capacidad para calmar el apetito hace al maíz muy adecuado en las dietas de adelgazamiento. Se ha comprobado que las dietas que incluyen abundantes azúcares naturales y féculas permiten disminuir el peso de una forma más adecuada que aquellas que se basan en grasas o que someten al organismo a una sensación de hambre insostenible. Desde este punto de vista, el maíz, el arroz o las patatas son alimentos muy aconsejables para reducir la obesidad
El maíz posee una proporción elevada de proteínas
Según numerosos estudios, se encuentra tanto en la poca proporción de ciertos aminoácidos, principalmente triptófano, lisina y metionina, como la elevada proporción de leucina que neutraliza la absorción de la niacina. La falta de este componente origina numerosas enfermedades, entre ellas la más conocida es la pelagra, una que afecta a la piel, al aparato digestivo y al sistema nervioso y que puede ser mortal sino se trata adecuadamente.
El maíz presenta una gran riqueza en fibra soluble.
Se ha comprobado que aquellas dietas que contienen un porcentaje bastante elevado de fibra consiguen hacer disminuir el peso corporal y eliminar el estado de ansiedad que produce la sensación constante de hambre, especialmente la fibra soluble que se mantiene durante más tiempo en el aparato digestivo. Si además de utilizarla para combatir la obesidad, tenemos en cuenta la importancia que tiene la fibra en el control del colesterol , en la prevención del estreñimiento o en la protección con respecto a cierto tipo de cánceres, nos daremos cuenta de la importancia que este componente tiene en la alimentación. El maíz tierno es especialmente rico en este componente.
El maíz, una planta muy rica en vitaminas del grupo B.
El maíz es una de las plantas con más riqueza en vitamina B1 o tiamina. Esta vitamina es necesaria para que el organismo pueda transformar los alimentos en energía y para que el cerebro pueda absorber glucosa, necesaria para su buen funcionamiento. Una falta de esta vitamina producirá en las personas síntomas de depresión, cansancio, estrés, falta de vigor o poca capacidad mental. Proporcionar maíz en la comida es una manera de evitar las posibilidades de depresión y levantar el ánimo. Igualmente interesante resulta comer abundante maíz para las personas que deban hacer un esfuerzo mental, como los estudiantes en épocas de exámenes, dado que este alimento permite aumentar su concentración y fijar mejor los contenidos. No menos importante resulta la función antiestresante de la tiamina. En épocas de mucho trabajo, con problemas personales, nerviosismo, etc. , el maíz puede constituir una de las mejores tranquilizantes naturales contra el estrés.
Además de la vitamina B1, hay que mencionar la riqueza del maíz en vitamina B7 o biotina (necesaria, entre otras funciones, para la absorción de las proteínas y para el buena salud del cabello y de la piel), niacina (mejora la circulación y reduce la hipertensión) y el ácido fólico o vitamina B9. El ácido fólico ejerce un papel primordial en la prevención de los ataques cardíacos, en el tratamiento de la depresión y en la formación del feto donde ayuda a prevenir los casos de espina bífida
350 gr. de maíz diarios proporcionan la cantidad recomendada de esta vitamina en un hombre adulto.
Dentro del complejo de la vitamina B, hay que considerar la importancia del inositol, un componente que hace funcionar mejor al hígado al participar en la formación de la lecitina. Ayuda a la destrucción de las grasas, la eliminación del colesterol y la conservación de la piel y el cabello. Una deficiencia de este elemento podría producir un aumento del colesterol, problemas en la piel o caída del cabello. Comer maíz permitirá tener las arterias en mejores condiciones y lucir un cutis y un cabello más sano.
Además de vitaminas del complejo B, el grano de maíz, especialmente el seco, contiene cantidades importantes de vitamina A en forma de betacarotenos a diferencia del resto de cereales que contienen cantidades poco significativas de este elemento. Sabemos de la importancia de los betacarotenos como antioxidantes en la prevención de numerosas enfermedades degenerativas y su papel como desintoxicantes del organismo, así como su importancia en la prevención de enfermedades cardiovasculares.
En cuanto a los minerales posee porcentajes bastante elevados de potasio, magnesio, hierro, fósforo y cinc. Es especialmente rico en manganeso por lo que ayuda al crecimiento de los huesos y a la formación de los músculos; selenio cuyos niveles elevados ayudan a prevenir el cáncer de mama, el cáncer de próstata o de pulmones y previene la aparición de la caspa ; cinc un mineral que ayuda a la formación de los huesos y de los dientes, a la salud del sistema inmunitario así como al incremento de la potencia y el deseo sexual.
El maíz, para los enfermos celiacos
El maíz es un cereal que carece de gluten por lo que su uso es muy adecuado para aquellas personas que padecen de enfermedad celiaca, o enfermedad caracterizada por una intolerancia al gluten. De igual manera constituye un alimento ideal en la dieta de los bebes de manera que forma parte de las papillas o comidas preparadas para los primeros alimentos sólidos del bebé.
El maíz, una verdura muy sana
Para aquellas personas que no desean ingerir las más de 300 calorías que proporcionan los 100 gr. de maíz seco existe la posibilidad de consumir este alimento como una hortaliza o verdura, cuando las mazorcas están tiernas. (Las mazorcas se pueden hervir junto con otras verduras. Resulta ideal la combinación de maíz con quinoa o con la alga espirulina, una combinación muy habitual en la cocina hispanoamericana, en la que estos últimos alimentos proporcionan al maíz una serie de aminoácidos esenciales en los que este cereal es deficitario, proporcionando a la combinación unas cualidades alimentarías excepcionales)
100 gr. de maíz tierno solo aportan 86 calorías y tienen la ventaja de poseer vitamina C, aunque su riqueza en otros componentes es menor. ( Se puede realizar la comparación entre maíz seco y tierno en el cuadro inferior) Hay que tener en cuenta que el maíz tierno puede ser más conveniente para aquellas personas que tienen la tensión arterial alta. Su riqueza en potasio, que casi iguala a la del maíz seco, y el hecho de poseer la mitad de sodio, junto con su mayor contenido en agua facilitaran la expulsión de líquidos del organismo más fácilmente.
INFORMACION DE PRODUCTORES
Asociación de productores de maíz cabanita .
Es una asociacion legal que se encuentra inscritos en las entidades estatales correpondientes :
- Registros públicos Nº 229451-2005-02-02
- Personería jurídica, titulo Nº 2004-000671110
- RUC Nº 20453980058
JUNTA DIRECTIVA.
- Presidente : percy bernedo Sánchez
- Vicepresidente : víctor vera silva
- Secretario : pedro Gonzáles pastor
- Fiscal : sonia Jiménez Mendoza
-Tesorero : lesmes choque Sánchez
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