Incaparina-based atole
Incaparina-based atole is a warm, comforting, and nutritious beverage from Central America, particularly popular in Guatemala and Honduras. It's made by cooking the Incaparina corn-and-soy flour blend with water or milk, often sweetened with sugar or panela, and sometimes flavored with cinnamon or vanilla. This drink serves as a hearty, filling breakfast or snack, valued for its ability to provide sustained energy.
🍽️ Nutrition at a glance
This drink is primarily a source of complex carbohydrates and plant-based protein, making it a balanced and filling option. A typical serving provides a good amount of fiber, iron, and B vitamins, with a calorie range of approximately 180-220 kcal, depending on sweetness and preparation.
Nutrition breakdown
| Calories | 200 kcal |
| Protein | 7 g |
| Carbs | 36 g |
| Fat | 3 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Sodium | 150 mg |
| Iron | 4 mg |
| Thiamin (B1) | 0.5 mg |
| Niacin (B3) | 5 mg |
| Folate | 120 mcg |
| Potassium | 250 mg |
| Phosphorus | 150 mg |
| Magnesium | 40 mg |
| Zinc | 1.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Incaparina was specifically developed in the 1960s as a scientifically formulated, low-cost food to combat malnutrition in Central America, making this atole a direct example of public health nutrition in a traditional culinary form.
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AI estimate may be inaccurate · Terms