How many calories does yerba mate have?

How many calories does yerba mate have?

Yerba mate, as any other edible product that we consume, has a certain amount of calories. 

It should be noted that it is very difficult to establish a single figure that applies for all cases, because given the different types of yerba, the amount of calories that we can consume in a mate normally changes.

In addition, the mate itself has a defined measure but it is not universal, that is, the amount of yerba each one carries is not the same. 

However, so as to give you a hint, in the Uruguayan market the measure of calories that herbs have is between 30 and 35. This as long as it is calculated every 50 grams. That is, if your mate has 100, you will have around 60 calories. These figures are not altered with other accessories that we put on the feed.

Even the compound herbs that can be more “heavy”, are the ones that bring fewer calories. The other point to highlight is that the amount of this element does not imply a higher degree of caffeine

What is mate porongo and how to get it?

An average Uruguayan starts drinking mate between the ages of 15 and 19. However, there is a stage in life when being part of the “mate team” as some say, becomes like air: you cannot live without it.

But a question that frequently arises and escapes the ages is what the gourd is made of and how it came about. The etymology of the word refers to “purungu”, which derives from Quichua.

The locals of that time called this type of mate those that had larger conditions. That is to say, speaking badly and soon, it is a bigger mate to the naked eye.

It has a narrower base than the rest and a large mouth, preceded by a natural strangulation. The same was used from the origins to grab the mate and thus be able to drink.

All prelude to say that surely you know the porongo mate but with another name: “truck mate”. Drivers who make long journeys usually bet on this design because it allows them to have more yerba mate, and therefore it can be turned over more than once without needing to be washed.

It should be noted that the term “porongo” has been changing over the years. Currently there are those who use it to refer to any mate. However, the appreciation is not correct, since the gourd mate fits into a unique design.

In addition, it is one of the first models to be identified by its shape, something that has been maintained to this day.

How to get it?

This, without a doubt, is one of the questions that most resonates with those of us who drink mate. Where does it come from? How does it come out? Do they make it?

Well, it’s actually a mix of everything. Mate arises from pumpkin which originally arises from lagenaria plants. This is a genus of climbers that originate in Africa, but arrive early in Latin America.

The fruits from this type of plants are used not only to make mate, but are also for vegetables when they are not yet ripe. Additionally, history says that for many centuries they were also used as containers, since the material they are made of is very resistant.

This is how mates are born. Over the centuries and the progress of production processes, man has been able to adapt the designs while always maintaining the classic shape of the fruits. These are the ones that give mate an identity.

And, beware, when we talk about production processes, it started out as something on a small scale with very primary embellishments. That is, shine a matte, polish it and make some last decorations.

These days, mate has thousands of variables and even adapts to the person’s routine. And if you don’t believe so, take a look at the catalog we have at Cebala!

Natural and good

As we know, curing the mate is perhaps the only direct participation that the person has before starting to drink the gourd. This process (linkear a nota de mate saludable) is elementary, and responds precisely to what we mentioned above.

Mate arises in a natural environment (as we said so, it comes from a plant), so curing is essential for its maintenance over time. 

Once mates started to be used as an artifact that had contact with water, people realized that the material was, in fact, resistant to it, but that it had to be previously used. Bearing this detail in mind, it is vital to say that porongo mate comes from a natural environment that is conducive to human consumption.

Other type of mats

And since we are talking a bit about the history of mate, the nobility obliges to mention the “brother” of the gourd: the poro. This also arises from the Quichua culture and language, to refer to a smaller container and usually associated with a pear shape.

You will be able to see that some are smaller than others and in reality the answer arises from the fact that in the cutting process, these mates turn out to be the leftovers when a gourd is being prepared.

The benefits that have been found in relation to pores is the little yerba mate they usually carry and the shape they have, something that provides comfort and ease of transport. As in the rest of the cases, this form is used to adapt different models.

It is clear that these two terms -poros and porongo- refer only to the forms and not to the models, of which there are several according to taste.

How to uncover a mate straw?

We’ll tell you some tips in case you tried all, swear you always cleaned your straw well, but it remains stuck and doesn’t let the infusion pass. 

-Bicarbonate: place the bulb in a pot and cover it with water. Add three tablespoons of baking soda and put it on the fire. Let it boil for 15 minutes. You can add a slice of lemon for a deeper cleaning.

-Vinegar: I repeated the same process as with baking soda but this time with vinegar. This will help remove accumulated mud. It is important that in both cases you do not get impatient and you can leave it for the number of minutes that we mentioned.

Then, once you’ve done this, take a cleaning brush (catalogo) and run it through to remove any bits of yerba mate that may have remained. This is vital for a deep clean. In case you don’t have one, you can try giving it a few taps so that everything that may have been left inside comes out.

Now yes, go drink mate with a well-uncovered straw. In case you are alone, we have two invitations to make you continue reading our articles: How to cure a Uruguayan gourd mate? How to make yerba mate taste good? 

And the second but not least important invitation: visit the Cebala page to buy the best mates and accessories to enjoy some delicious mates alone with your family.

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