About this document
Indigenous Food Culture of Negros by Christine Pisueña is a document available to read on EtoBox.
This chapter discusses the nutritional value and health benefits of some key ingredients used in Negros delicacies: - Tomato paste is high in antioxidants like lycopene and provides iron, potassium, and vitamins. - Annatto seeds contain antioxidants and minerals that aid digestion, manage diabetes, and reduce aging signs. - Cow skin is high in collagen and provides protein, calcium, iron, and other micronutrients. - Cow tongue is rich in calories, fatty acids, vitamins B12 and B6, zinc, iron, and choline,
- Author
- Christine Pisueña
- Language
- EN