Mandioquinha 01

Mandioquinha
"Because it will be like the tree planted by the waters, which extends its roots to the stream,

and does not fear when the heat comes, but its leaf turns green;

and in the year of dryness it does not wear out nor bear fruit. "Jeremiah 17: 8
 

Origin and History
 

"And the earth produced grass, grass giving seed after its kind, and the fruit tree,
whose seed is in it after its kind; and God saw that it was good." Genesis 1:12
 

The parsley is a typical American plant. It is originally from the Andes of South America, corresponded by Venezuela, Colombia, Ecuador, Peru and Bolivia. Its cultivation, carried out in a rudimentary and subsistential way, is essential for the food of the Andean population. It is one of the oldest Andean plants cultivated, its previous domestication even being the potato (Solanum tuberosum) (REA, 2001). According to Bustamante (1994), when the Spanish conquered this region, the plant was already widely used by the Incas, people who domesticated the species. Their extermination and the fact that these people have no writing, certainly led to the loss of much of their knowledge. Still, there is no denying the impact produced by this civilization that bequeathed the material now grown.

In Brazil, information about when and under what circumstances the mandioquinha-salsa was introduced is inaccurate. There are reports, according to Balbino et al. (1990) and Souza (1992), of having been the Baron of 12 Friborg, on an unknown date at the beginning of last century, who brought the plant to the country. It gives the popular name by which it is known in the state of Rio de Janeiro: "baroa" or "potato-baroa". On the other hand, according to Santos et al. (2000), the plant was unknown in the country until the beginning of the century, having been introduced on the occasion of a union of the Society of Geography, in July 1907, until the year 1907, it was totally unknown by Brazilian farmers, due to the offer of the Colombian general Rafael Uribe Uribe, the first crops being grown in Nova Friburgo, Swiss colony installed in the mountainous region of the State of Rio de Janeiro, probably in lands that belonged to the Baron of Friborg. In Brazil, it is mainly grown in the Center-South Region, mainly in the high areas where climatic conditions similar to its place of origin occur.
It spread throughout Brazil and receives a name in each region. The best known are mandioquinha salsa, parsnip potatoes, parsley potatoes, fiuza potatoes, celery potatoes, white cassava, yellow carrots and parsley. In the technical field, the denomination of mandioquinha salsa dominates.
The culture of mandioquinha salsa has increased in importance in some Brazilian regions, with an increase in planted area and consumption. Paraná is currently the largest Brazilian producer, followed by Minas Gerais. However, the mountainous regions of Espírito Santo and the northern plateau of Santa Catarina are also important producing areas. São Paulo, however, presents a planted area without much relevance.

Benefits

Niacin is very important for the body, as it avoids skin, digestive and nervous system problems.
Calcium and phosphorus are part of the formation of bones and teeth.

 

Nutritional value

Dear reader, the mandioquinha-parsley is characterized as an essentially energetic food, as the levels of carbohydrates stand out in relation to the other nutrients. Of the total carbohydrates, about 80% correspond to starch and 6%, total sugars. The starch of mandioquinha-parsley contains low levels of amylopectin and total absence of anti-nutritional factors, giving it high digestibility. it is notably a source of vitamins and minerals. Among the vitamins, those of the B complex (thiamine, riboflavin, niacin and pyridoxine) and vitamin A stand out. Among the minerals, calcium, magnesium, phosphorus and iron stand out. Due to these factors, it is especially recommended in the feeding of children, elderly people and convalescents. Enjoy it!

The table below shows the nutritional composition of some roots and tubers, including the parsley. D

TABLE 1 "‚ ¬ " Nutritional composition of roots and tubers. (LUENGO, 2000).

* without shell