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|Title:||The composition of some foods used in northwest Amazônia|
|Authors:||Dufour, Darna L.|
|Affilliation:||University of Colorado. Department of Anthorpology. Boulder, CO, USA.|
|Abstract:||The proximate composition of 42 raw and cooked foods consumed in the Colombian Vaupés region was determined using standard methods of analysis. Indigenous peoples in the region rely on cassava as a dietary staple, and utilize other cultigens, and a variety of wild vegetables and animal foods as supplements. Cassava bread, one of the most important cassava-based foods, is consumed in a form which has a lower nutrient density than the type of bread reported in the literature. A number of the wild vegetable products are potentially good sources of dietary fats as well as protein.|
|Citation:||DUFOUR, Darna L. The composition of some foods used in northwest Amazônia. Interciência: Revista de Ciência e Tecnologia das Américas, v. 13, n. 2, p. 83-86, Mar./April 1988.|
|Appears in Collections:||AN - Artigos de Periódicos|
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