Chicha de Jora

Chicha de Jora is a traditional fermented beverage from the Andean regions of South America, particularly Peru and Bolivia, made primarily from germinated corn (jora) or sometimes hominy. The process involves boiling the corn, fermenting it with natural yeasts, and often flavoring it with spices like cinnamon or cloves. It is a staple in local festivals and markets, with a slightly sweet, tangy, and mildly alcoholic profile.

🍽️ Nutrition at a glance

This drink is high in carbohydrates due to its corn base, providing quick energy, and contains small amounts of B vitamins and minerals like magnesium from the fermentation process. A typical serving (about 240ml) has roughly 100-150 calories, with minimal fat and protein.

Nutrition breakdown

Calories	110 kcal
Protein	1.5 g
Carbs	25 g
Fat	0.5 g
Fiber	1 g
Sugar	12 g
Sodium	10 mg
Potassium	120 mg
Magnesium	25 mg
Phosphorus	40 mg
Iron	0.8 mg
Zinc	0.5 mg
Thiamin (B1)	0.1 mg
Riboflavin (B2)	0.05 mg
Niacin (B3)	1.0 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Chicha de Jora has ancient roots in Inca rituals and is still used in communal ceremonies, symbolizing unity and celebration. Nutritionally, the fermentation increases bioavailability of nutrients and introduces probiotics, which can aid digestion, making it a functional food in traditional diets.