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Statements

Subject Item
dbr:Corn_tortilla
rdf:type
yago:Starches107566863 yago:Flatbread107682624 yago:BakedGoods107622061 yago:Nutriment107570720 yago:Substance100020090 yago:Foodstuff107566340 yago:Bread107679356 yago:Food107555863 yago:Solid115046900 dbo:Food yago:Food100021265 yago:Matter100020827 wikidata:Q2095 yago:Course107556970 yago:PhysicalEntity100001930 yago:WikicatAppetizers yago:Appetizer107581346 yago:WikicatFlatbreads owl:Thing
rdfs:label
Corn tortilla Τορτίγια καλαμποκιού Arto tortilla Maistortilla Tortilla de maíz 옥수수 토르티야 تورتيللا الذرة
rdfs:comment
Arto tortilla arto egindako janari zapala eta zirkularra da, ehotzen dena, egiten eta batean egosten dena. Kolonbiaurreko jatorriko prestaketa bat da eta gaur egun oinarrizko elikagaitzat hartzen da Amerikako herrialde askotan, bereziki Mexikon, Guatemalan, El Salvadorren, Hondurasen, Nikaraguan eta Costa Rican. Jakiak laguntzeko, biltzeko edo tacoak, enchiladak, edo bezalako errezeta batzuen oinarri gisa kontsumitzen da. Tostadak egiteko ere frijitu daitezke, edo labean egiteko. In North America, a corn tortilla or just tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʝa]) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal. Una tortilla de maíz es un alimento de pan plano y circular elaborado con maíz nixtamalizado, que se muele, se hace masa, y se cuece en un comal. Es una preparación de origen precolombino y actualmente se considera un alimento perteneciente a la canasta básica en muchos países americanos, destacando México, Guatemala, El Salvador, Honduras, Nicaragua yCosta Rica. Se consume para acompañar platillos, para envolverlos o como la base de algunas recetas como los tacos, las enchiladas, los chilaquiles o las quesadillas. También se pueden freír para hacer tostadas, sopa de tortilla u hornear para hacer totopos. Στη Βόρεια Αμερική και την Κεντρική Αμερική, η τορτίγια καλαμποκιού ή απλά τορτίγια είναι είδος λεπτής, άζυμης πίτας, φτιαγμένης από αλεσμένο αραβόσιτο (καλαμπόκι). Στη Γουατεμάλα και το Μεξικό, υπάρχουν τρία χρώματα ζύμης αραβοσίτου για το φτιάξιμο τορτίγιων: ο λευκός αραβόσιτος, ο κίτρινος αραβόσιτος και ο μπλε αραβόσιτος (ή μαύρος αραβόσιτος). Σημαντική μελέτη του 2002 του Ματσουόκα και υπολοίπων απέδειξε ότι, αντί του υποδείγματος πολλαπλών ανεξάρτητων καλλιεργειών, όλος ο αραβόσιτος δημιουργήθηκε από ενιαία καλλιέργεια στο νότιο Μεξικό περίπου πριν από 9.000 χρόνια. Η μελέτη απέδειξε επίσης ότι οι παλαιότεροι τύποι αραβοσίτου που επιβιώνουν, είναι εκείνοι των μεξικανικών ορεινών περιοχών. 옥수수 토르티야(玉--tortilla, 스페인어: tortilla de maíz 토르티야 데 마이스[*])는 닉스타말화 과정을 거친 옥수수인 닉스타말을 갈아 만든 마사로 만든 토르티야다. 찰기가 없어 뚝뚝 끊기는 식감을 지니며, 씹을수록 고소한 맛이 난다. تُرتِلَّة أو تُرتِيَّة الذرة أو تورتيللا الذرة (بالإسبانية: tortilla de maíz)‏ خبزٌ مكسيكي (للتمييز يوجد نوعين من التُرتِلَّة: (تُرتِلَّة الذرة و تُرتِلَّة القمح). بدأ ينتشر عالمياً بفضل انتشار شعبية المطبخ المكسيكي وإستخدامه لخبز تورتيا الذرة في أطباقه مثل: تاكو.
foaf:name
Corn tortilla
dbp:name
Tortillas, ready-to-bake or -fry, corn Corn tortilla
foaf:depiction
n16:Barbacoa_taco.jpg n16:Balboa_20_bg_120603.jpg n16:Tortilla_machine_explained.jpg n16:Tortillas_para_tlayudas.jpg n16:Tortilla_machine.jpg n16:081116_black_maize_tortillas.jpg n16:Corn_tortilla_tlaxcalli_Codex_Mendoza_Aztec_glyph_symbol.png n16:Elaboración_de_tortillas.jpg n16:Mexican_tortilla.jpg
dcterms:subject
dbc:Mexican_cuisine dbc:Honduran_cuisine dbc:Belizean_cuisine dbc:Peasant_food dbc:Mesoamerican_cuisine dbc:Flatbreads dbc:Guatemalan_cuisine dbc:Tortilla dbc:Appetizers dbc:Salvadoran_cuisine dbc:Spanish_words_and_phrases
dbo:wikiPageID
87791
dbo:wikiPageRevisionID
1114151988
dbo:wikiPageWikiLink
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dbo:wikiPageExternalLink
n14:nutrients
owl:sameAs
n13:Tortilla_jagung dbpedia-th:ตอร์ติยาข้าวโพด yago-res:Corn_tortilla wikidata:Q15660894 dbpedia-el:Τορτίγια_καλαμποκιού freebase:m.0m1h5 dbpedia-ar:تورتيللا_الذرة n24:4831687-8 dbpedia-de:Maistortilla n28:Z42a dbpedia-eu:Arto_tortilla dbpedia-es:Tortilla_de_maíz dbpedia-ko:옥수수_토르티야 dbpedia-mk:Пченкарна_тортиља
dbp:sodiumMg
45
dbp:sugars
0.9
dbp:thiaminMg
0.09
dbp:vitb6Mg
0.22
dbp:vitcMg
0
dbp:viteMg
0.3
dbp:water
45.9
dbp:zincMg
1.3
dbp:wikiPageUsesTemplate
dbt:Mexican_cuisine dbt:Infobox_food dbt:Cookbook dbt:IPAc-en dbt:IPA-es dbt:Portal dbt:Flatbreads dbt:Div_col dbt:Div_col_end dbt:Reflist dbt:Main dbt:Nutritional_value dbt:Short_description dbt:Corn dbt:Authority_control dbt:About dbt:Citation_needed dbt:Commons_category dbt:IPA-nah
dbo:thumbnail
n16:Mexican_tortilla.jpg?width=300
dbo:wikiPageInterLanguageLink
n27:Tortilla_machine_explained.jpg
dbp:country
dbr:Mexico
dbp:imageSize
250
dbp:mainIngredient
Maize flour
dbp:note
n14:nutrients
dbp:region
dbr:Mesoamerica
dbp:type
dbr:Flatbread
dbo:abstract
In North America, a corn tortilla or just tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʝa]) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal. A similar flatbread from South America, called an arepa (though arepas are made with ground maize, not hominy, and are typically much thicker than tortillas), predates the arrival of Europeans to America, and was called tortilla by the Spanish from its resemblance to the traditional Spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to South America). The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]). The successful conquest of the Aztec empire by the Spanish and the subsequent colonial empire ruled from the former Aztec capital have ensured that this variation become the prototypical tortilla for much of the Spanish-speaking world. Maize kernels naturally occur in many colors, depending on cultivar: from pale white, to yellow, to red and bluish purple. Likewise, corn meal and the tortillas made from it may be similarly colored. White and yellow tortillas are by far the most common, however. In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize (also referred to as black maize). 옥수수 토르티야(玉--tortilla, 스페인어: tortilla de maíz 토르티야 데 마이스[*])는 닉스타말화 과정을 거친 옥수수인 닉스타말을 갈아 만든 마사로 만든 토르티야다. 찰기가 없어 뚝뚝 끊기는 식감을 지니며, 씹을수록 고소한 맛이 난다. Arto tortilla arto egindako janari zapala eta zirkularra da, ehotzen dena, egiten eta batean egosten dena. Kolonbiaurreko jatorriko prestaketa bat da eta gaur egun oinarrizko elikagaitzat hartzen da Amerikako herrialde askotan, bereziki Mexikon, Guatemalan, El Salvadorren, Hondurasen, Nikaraguan eta Costa Rican. Jakiak laguntzeko, biltzeko edo tacoak, enchiladak, edo bezalako errezeta batzuen oinarri gisa kontsumitzen da. Tostadak egiteko ere frijitu daitezke, edo labean egiteko. Στη Βόρεια Αμερική και την Κεντρική Αμερική, η τορτίγια καλαμποκιού ή απλά τορτίγια είναι είδος λεπτής, άζυμης πίτας, φτιαγμένης από αλεσμένο αραβόσιτο (καλαμπόκι). Στη Γουατεμάλα και το Μεξικό, υπάρχουν τρία χρώματα ζύμης αραβοσίτου για το φτιάξιμο τορτίγιων: ο λευκός αραβόσιτος, ο κίτρινος αραβόσιτος και ο μπλε αραβόσιτος (ή μαύρος αραβόσιτος). Σημαντική μελέτη του 2002 του Ματσουόκα και υπολοίπων απέδειξε ότι, αντί του υποδείγματος πολλαπλών ανεξάρτητων καλλιεργειών, όλος ο αραβόσιτος δημιουργήθηκε από ενιαία καλλιέργεια στο νότιο Μεξικό περίπου πριν από 9.000 χρόνια. Η μελέτη απέδειξε επίσης ότι οι παλαιότεροι τύποι αραβοσίτου που επιβιώνουν, είναι εκείνοι των μεξικανικών ορεινών περιοχών. Una tortilla de maíz es un alimento de pan plano y circular elaborado con maíz nixtamalizado, que se muele, se hace masa, y se cuece en un comal. Es una preparación de origen precolombino y actualmente se considera un alimento perteneciente a la canasta básica en muchos países americanos, destacando México, Guatemala, El Salvador, Honduras, Nicaragua yCosta Rica. Se consume para acompañar platillos, para envolverlos o como la base de algunas recetas como los tacos, las enchiladas, los chilaquiles o las quesadillas. También se pueden freír para hacer tostadas, sopa de tortilla u hornear para hacer totopos. تُرتِلَّة أو تُرتِيَّة الذرة أو تورتيللا الذرة (بالإسبانية: tortilla de maíz)‏ خبزٌ مكسيكي (للتمييز يوجد نوعين من التُرتِلَّة: (تُرتِلَّة الذرة و تُرتِلَّة القمح). بدأ ينتشر عالمياً بفضل انتشار شعبية المطبخ المكسيكي وإستخدامه لخبز تورتيا الذرة في أطباقه مثل: تاكو.
dbp:calciumMg
81
dbp:carbs
44.6
dbp:cholineMg
13.3
dbp:copperMg
0.15
dbp:fat
2.8
dbp:fiber
6.3
dbp:folateUg
5
dbp:ironMg
1.2
dbp:kj
912
dbp:magnesiumMg
72
dbp:manganeseMg
0.33
dbp:niacinMg
1.5
dbp:pantothenicMg
0.11
dbp:phosphorusMg
314
dbp:potassiumMg
186
dbp:protein
5.7
dbp:riboflavinMg
0.06
gold:hypernym
dbr:Bread
prov:wasDerivedFrom
wikipedia-en:Corn_tortilla?oldid=1114151988&ns=0
dbo:wikiPageLength
16123
dbo:ingredientName
Maizeflour
dbo:country
dbr:Mexico
dbo:ingredient
dbr:Maize
dbo:region
dbr:Mesoamerica
dbo:type
dbr:Flatbread
foaf:isPrimaryTopicOf
wikipedia-en:Corn_tortilla