Pinole
Pinole is a prehispanic Mesoamerican food. In Mexico it is made from corn flour sweetened with brown or refined sugar. This kind of flour can be eaten alone, as a sweet, or served as a base for a drink of the same name, which can be drunk cold or hot. In this case, it is usually seasoned with cocoa, cinnamon or aniseed. It can also be fermented to produce tejuino, a beer with low graduation which is drunk with lemon, salt and piquing chili pepper.
There are several similar products in other countries. The pinolillo is a typical beverage in Nicaragua. This drink, with some variations, is known as pinol in Ecuador, Peru and Bolivia, where it has found acceptance.
Nutritional information (100.0 g)
Energy
369.0
kcal
Carbohydrates
76.0
g
Proteins
8.7
g
Lipids
2.7
g
Fiber
3.0
g
Saturates
0.31
g
Monounsaturated fatty acids
0.56
g
Polyunsaturated fatty acids
0.93
g
Cholesterol
0.0
mg
Calcium
12.0
mg
Iron
2.0
mg
Zinc
1.6
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
0.0
ug
Salt (Sodium)
23.0
mg
Sugars
20.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed