Coca flour explained

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]

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Notes and References

  1. Plowman T. "Botanical Perspectives on Coca." Journal of Psychedelic Drugs. 1979. 11(1-2): 103-117.
  2. 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 . 10.1186/s40794-019-0095-7 . 2055-0936 . 6880514 . 31798934 . free .
  3. Web site: 2014-08-05 . Coca leaf: Myths and Reality . 2022-04-07 . Transnational Institute . en.
  4. Web site: Beatriz. Viaño . 2021-10-11 . La gastronomía colombiana reivindica el uso de la hoja de coca . 2022-04-07 . es.
  5. "They must fight the demand and stop stigmatizing the coca countries." ABI (Agencia Boliviana de Informacion) 26 April 2012.
  6. James, A., Aulick, D., Plowman, T., 1975 “Nutritional Value of Coca”, Botanical Museum Leaflets, Harvard University 24 (6): 113-119.

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