{"id":6371,"date":"2020-07-20T19:51:00","date_gmt":"2020-07-20T19:51:00","guid":{"rendered":""},"modified":"2026-06-29T00:23:41","modified_gmt":"2026-06-29T00:23:41","slug":"los-frijoles-en-mexico","status":"publish","type":"post","link":"https:\/\/entrepalabrasmxdigital.com\/?p=6371","title":{"rendered":"Los frijoles en M\u00e9xico"},"content":{"rendered":"<ul>\n<li style=\"text-align: justify;\"><b><i><span style=\"font-family: Arial, Helvetica, sans-serif;\">Los frijoles representan cerca del 40% de la ingesta de prote\u00edna de los mexicanos.<\/span><\/i><\/b><\/li>\n<li style=\"text-align: justify;\"><b><i><span style=\"font-family: Arial, Helvetica, sans-serif;\">Los principales productores de frijol son: Zacatecas, Durango, Chihuahua, Sinaloa y Chiapas <\/span><\/i><\/b><\/li>\n<li style=\"text-align: justify;\"><b><i><span style=\"font-family: Arial, Helvetica, sans-serif;\">Los frijoles son parte de m\u00e1s del 60% de la gastronom\u00eda mexicana.<\/span><\/i><\/b><\/li>\n<\/ul>\n<p><span style=\"font-family: Arial, Helvetica, sans-serif;\"><\/p>\n<div style=\"text-align: justify;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhDvsNE8QetljqYWFsWhyphenhyphensqZA1e5CxGLjHNLo6tpgsrbO0KHZhEAB2sIoWEmR8kMb5gs4UCYxqVlOG9nGnVlyDi8reheRUH0Pe10rNS-P7ryCE7UPR0sdw91msQC1ZYPDaQc2mw6l0hmL8\/s1600\/Captura+de+Pantalla+2020-05-28+a+la%2528s%2529+13.55.21.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img fetchpriority=\"high\" decoding=\"async\" border=\"0\" data-original-height=\"591\" data-original-width=\"794\" height=\"297\" src=\"https:\/\/entrepalabrasmxdigital.com\/wp-content\/uploads\/2020\/07\/Captura-de-Pantalla-2020-05-28-a-las-13.55.21.png\" class=\"wp-image-6372\" width=\"400\" \/><\/a><\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\nEl ma\u00edz, el chile y el frijol han destacado como los tres ingredientes b\u00e1sicos de la cocina mexicana. Cabe destacar que el frijol es unos de los alimentos esenciales en nuestro pa\u00eds, pues representa una importante fuente de nutrientes. Adem\u00e1s, el frijol es un elemento primordial en la mayor\u00eda de los platillos t\u00edpicos mexicanos.&nbsp;<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\nDebido a su alto valor nutricional, los frijoles son un elemento primordial en la dieta de los mexicanos. Se estima que su consumo anual per c\u00e1pita es de 9.9 kg, y representa el 36% de la ingesta de prote\u00edna en el pa\u00eds. Adem\u00e1s, esta leguminosa es muy saludable pues es rica en fibra, calcio y hierro, y posee un bajo contenido de grasa y az\u00facar.<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\nEn el mundo se conocen 150 especies de frijol y la tercera parte de estas se encuentra en nuestro pa\u00eds. De acuerdo con datos de la SAGARPA, el frijol es el segundo cultivo de mayor importancia en nuestro pa\u00eds. El 70% de la producci\u00f3n de esta leguminosa se concentra en Zacatecas, Durango, Chihuahua, Sinaloa y Chiapas.&nbsp;<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\nActualmente M\u00e9xico es el 4\u00ba productor de frijol a nivel mundial, con una producci\u00f3n de 1 mill\u00f3n 294 mil 634 toneladas anuales. Las principales variedades que se cultivan en nuestro pa\u00eds son el negro, peruano, amarillo, azufrado, canario, pinto, flor de mayo, bayo, entre otros.<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\nEn M\u00e9xico se consumen diferentes variedades de frijol dependiendo la regi\u00f3n. En el sureste de nuestro pa\u00eds principalmente se consumen frijoles negros, en el centro y occidente se prefieren variedades claras, mientras que en el norte es m\u00e1s popular las variantes de frijol azufradas.<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\nLos frijoles han sido un elemento clave en la dieta y la cultura gastron\u00f3mica de los mexicanos desde tiempos prehisp\u00e1nicos. Con el mestizaje de culturas que se dio durante la \u00e9poca colonial, estas leguminosas ampliaron sus posibilidades gastron\u00f3micas al mezclarse con todo tipo de ingredientes como cebolla, epazote, queso, carne, etc. De hecho, los frijoles forman parte de m\u00e1s del 60% de la gastronom\u00eda mexicana.<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\nEn M\u00e9xico se acostumbra a servir los frijoles principalmente como guarnici\u00f3n para acompa\u00f1ar a otros alimentos. La forma tradicional de prepararlos es en olla de barro acompa\u00f1ados de epazote y cebolla. Sin embargo, pueden prepararse una amplia variedad de platillos t\u00edpicos como: enfrijoladas, tlacoyos, molletes, tamales, tacos o sopa. Sin duda, el frijol es uno de los alimentos m\u00e1s fascinantes y valiosos con los que cuenta la gastronom\u00eda mexicana.<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\nDel 24 al 26 de septiembre en el WTC, Ciudad de M\u00e9xico, se llevar\u00e1 a cabo la 14\u00aa edici\u00f3n de Gourmet Show. En este evento se dar\u00e1n cita los mejores expositores de aceites y vinagres; vinos, destilados y licores; carnes, pescados y mariscos; quesos; aderezos, salsas, condimentos, especias, conservas, mermeladas y jaleas; pan; chocolate, bomboner\u00eda, dulces y reposter\u00eda; caf\u00e9 y t\u00e9; accesorios y utensilios gourmet; recetarios y publicaciones especializadas para celebrar a lo mejor de la gastronom\u00eda mexicana.<\/div>\n<p><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los frijoles representan cerca del 40% de la ingesta de prote\u00edna de los mexicanos. Los principales productores de frijol son: Zacatecas, Durango, Chihuahua, Sinaloa y Chiapas Los frijoles son parte de m\u00e1s del 60% de la gastronom\u00eda mexicana. El ma\u00edz, el chile y el frijol han destacado como los tres ingredientes b\u00e1sicos de la cocina [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6372,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[79,1080,636,152,214],"class_list":["post-6371","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-expo","tag-frijoles","tag-gastronomia","tag-gourmet","tag-mexicana"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Los frijoles en M\u00e9xico - EntrePalabras<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/entrepalabrasmxdigital.com\/?p=6371\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Los frijoles en M\u00e9xico - EntrePalabras\" \/>\n<meta property=\"og:description\" content=\"Los frijoles representan cerca del 40% de la ingesta de prote\u00edna de los mexicanos. Los principales productores de frijol son: Zacatecas, Durango, Chihuahua, Sinaloa y Chiapas Los frijoles son parte de m\u00e1s del 60% de la gastronom\u00eda mexicana. 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