Desarrollo de recetas nutritivas recomendadas para personas con problemas de anemia con base en cinco superalimentos: Quinua (Chenopodium Quinoa Willdenow), Chía (Salvia Hispánica), Arándano (Vaccinium Corymbosum), Espirulina (Arthrospira Platensis), Ajonjoli (Sesamum Indicum L)

Abstract

Superfoods are considered foods of high nutritional value thanks to their beneficial components for the body. They endow the body with energy and vitality. To make the most of its properties, appropriate firing techniques and good manufacturing practices must be applied. They are ideal for the treatment of certain diseases, including anemia. This intervention project focuses on the development of nutritious recipes for people with anemia problems based on five superfoods: Quinoa (Chenopodium quinoa Willdenow), Chia (Salvia Hispánica), Blueberry (Vaccinium Corymbosum), Spirulina (Arthrospira platensis) and Sesame (Sesamum indicum L), which arises from the need to present a healthy culinary guide to correctly help anemic people in their diet. Thus, a study on the main characteristics and properties of superfoods in the gastronomic area is proposed to establish standardized recipes with their respective nutritional contribution based on the results of this study and thus use gastronomy as the main tool to improve the health and quality of life of people with anemia.