Coca flour is made from whole ground dried coca leaves harvested from the coca plant,[1] Erythroxylum coca or Erythroxylum novogranatense. Coca flour is commercially produced and sold in stores in Argentina, Bolivia, Colombia and Peru.[2][3][4]
Coca flour is primarily used regionally as a nutritional additive in breads, cakes, candy, juices and cereals. In the Andes it is widely accepted as a natural medicine, and used as a remedy for gastritis, colic, rheumatism, arthritis, dry cough, cholesterol and diabetes.[5]
Coca flour is also used as a capsulized food supplement as it contains all natural properties of the whole coca leaf including the essential minerals (calcium, potassium, phosphorus), vitamins (B1, B2, C, and E) and nutrients such as protein and fiber.[6]
See also
editReferences
edit- ^ Plowman T. "Botanical Perspectives on Coca." Journal of Psychedelic Drugs. 1979. 11(1-2): 103-117.
- ^ Bauer, Irmgard (2019-11-26). "Travel medicine, coca and cocaine: demystifying and rehabilitating Erythroxylum – a comprehensive review". Tropical Diseases, Travel Medicine and Vaccines. 5 (1): 20. doi:10.1186/s40794-019-0095-7. ISSN 2055-0936. PMC 6880514. PMID 31798934.
- ^ "Coca leaf: Myths and Reality". Transnational Institute. 2014-08-05. Retrieved 2022-04-07.
- ^ Viaño, Beatriz (2021-10-11). "La gastronomía colombiana reivindica el uso de la hoja de coca" (in Spanish). Retrieved 2022-04-07.
- ^ "They must fight the demand and stop stigmatizing the coca countries." ABI (Agencia Boliviana de Informacion) 26 April 2012.
- ^ James, A., Aulick, D., Plowman, T., 1975 “Nutritional Value of Coca”, Botanical Museum Leaflets, Harvard University 24 (6): 113-119.