kol posola
Also known as:
Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
A unique and traditional Assamese delicacy made from the tender core of the banana stem. This savory dish gets its distinct alkaline flavor from 'khar' and is gently spiced, offering a true taste of Assam's culinary heritage.
A traditional Assamese stir-fry made from tender banana stem and black gram lentils. This healthy dish is flavored with panch phoron and mustard oil, offering a unique, rustic taste perfect with rice.
A unique and traditional Assamese dish made from tender banana stem and an alkaline extract called khar. It's a savory, earthy curry with a distinct flavor, often enjoyed with steamed rice.
Yes, kol posola is a healthy ingredient. It is very low in calories and fat, a good source of dietary fiber, and provides complex carbohydrates for sustained energy. The nixtamalization process also enhances its nutritional profile by making niacin more bioavailable.
Kol posola is rich in dietary fiber, which supports digestive health and helps regulate blood sugar levels. The nixtamalization process significantly increases the bioavailability of niacin (Vitamin B3), crucial for preventing pellagra. It also offers complex carbohydrates for sustained energy release.
Per 100g, kol posola contains approximately 13 calories and 2.9g of carbohydrates. It is also very low in protein (0.3g) and fat (0.1g), making it a light yet satisfying ingredient.
Yes, kol posola, being a nixtamalized corn product, is naturally gluten-free. This makes it a safe and suitable grain option for individuals with celiac disease or gluten intolerance.
Yes, kol posola can be suitable for diabetics in moderation. Its high dietary fiber content helps regulate blood sugar levels, and it provides complex carbohydrates for a more gradual energy release compared to simple sugars.
Yes, kol posola is a plant-based product derived from corn, so it is naturally vegan. It contains no animal products or by-products, making it suitable for a vegan diet.
Dried kol posola (hominy) typically requires soaking overnight, then boiling for several hours until tender. Canned kol posola is pre-cooked and only needs to be rinsed and heated through. It's commonly used as a base for stews and soups, such as traditional pozole.
kol posola is a versatile ingredient found in cuisines around the world. With 13 calories per 100g and 0.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Kol posola has a distinct, slightly earthy and nutty flavor, characteristic of nixtamalized corn. It possesses a chewy, firm texture that is different from regular corn kernels, providing a satisfying mouthfeel in dishes.
Dried kol posola should be stored in an airtight container in a cool, dry place, where it can last for several months. Canned kol posola should be stored in a pantry until opened, then refrigerated and consumed within a few days.
Nixtamalization is a traditional process where corn is soaked and cooked in an alkaline solution (like limewater), then hulled. This process significantly increases the nutritional value by making niacin (Vitamin B3) bioavailable and improving protein quality, while also enhancing flavor and texture.