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Fabiola Obregón, RD

Registered Dietitian

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Tortillas: The First Bread of the Americas

23/01/2014 04:11pm | 23632 views

When it comes to the original tortilla dating back to the Aztecs and the Maya, it was all about corn. Originally, tortillas were very healthy because they were made with just a few ingredients, such as native corn (dried whole kernel), and cooked with little to no fat. Today, tortillas are made from corn cooked in a lime-based solution or from corn flour dough. The versatile tortilla can be oven-baked, toasted, fried, or grilled. 

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Zapote, Tesoro Americano

08/01/2014 06:57pm | 22704 views

Tasting the richly colored flesh of the zapote fruit is a treat not easily forgotten. Its taste is an incomparable and intensely sweet mix with notes of pumpkin, sweet potato, almond, cherry, spice, berry, and apricot. Rusty light brown on the outside, inside it surprises you with a bright salmon color. And as with all fruits or vegetables, rich in color means rich in nutrients. Listed from highest to lowest in content, the zapote provides vitamin C, vitamin A, potassium, iron, calcium, and dietary fiber. 

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Beans – the Latin American ‘Super Food’

19/11/2013 08:50pm | 12715 views

Pinto, red, black, kidney, or white. Beans have been popular for a long time: they were already a staple food in Central America by 3,500 BCE. Besides their rich flavor, beans are revered by diet watchers because they are a great source of protein, soluble fiber, iron, B-vitamins, magnesium, potassium, and zinc. And they are low in fat and contain no cholesterol. While beans might sound too good to be true, they are by nature a ‘super food’. 

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Avocado’s Good Green Fruit Fats

08/01/2014 07:22pm | 11863 views

Did you know the avocado is a fruit and not a vegetable? No matter what variety – and there are hundreds of them – shape, color, or size, avocados are healthy for you. When you eat an avocado you are truly nourishing your body with many essential nutrients: vitamins A, C & E, iron, magnesium, potassium, zinc, and fiber. What‘s more, avocados are ‗farm-to-market‘ foods, meaning they don‘t require any processing, preservatives, or taste enhancers.

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Goodbye Lard?

23/01/2014 04:07pm | 9941 views

Many Hispanics use lard – pig fat – to flavor food, but is this a good thing?

Like most fats, lard gets a bad rep. But not all fats are created equal. Fats are a densely concentrated source of energy: gram-for-gram, they provide more than twice the calories as carbohydrates and proteins. Fats carry fat-soluble vitamins A, D, E and K; provide essential fatty acids that our bodies can’t make on their own; give foods their distinct and satisfying feel and taste; and contribute to the feeling of ‘fullness’ or satiety. Fats are necessary, but a little fat can go a long way! 

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About the Author

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Fabiola Obregón, RD

Registered Dietitian

Fabiola Obregón, RD, is a registered dietitian who focuses on medical nutrition therapy and enjoys nutrition education. Her passion for food & nutrition began early on, when in high school she competed in several events through Health Occupations Students of America Leadership Conferences at the state and national levels. She holds a bachelor’s degree in Human Nutrition from the Univ. of Arkansas. After having worked as a clinical dietitian at Saint Francis Hospital in Oklahoma, she is continuing on to study medicine at the Univ. of Arkansas for Medical Sciences College of Medicine.

Originally from Guatemala, Obregón is proud of the richness of flavors, colors, variety and spice of Hispanic foods. She believes in the power of nutrition for a healthier life and is eager to share helpful information with fellow Hispanics. As a member of The Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals, Obregón is active in the Latinos and Hispanics in Dietetics and Nutrition (LAHIDAN) group. Learn more at,, and