Chilean Fiestas Patrias: Nutritional considerations for empanadas

As Chile prepares for Fiestas Patrias, nutrition experts are highlighting the varying health impacts of traditional foods, specifically empanadas. María Cristina Escobar, director of Nutrition and Dietetics at Universidad Andrés Bello, notes that nutritional profiles depend heavily on dough composition, portion size, and cooking methods.

While traditional 'pino' empanadas can provide high-quality proteins from meat and eggs, health risks increase when using high-fat meats, excessive salt, or doughs prepared with large amounts of lard. Additionally, baked empanadas offer a more moderate energy intake compared to fried versions, which absorb significant amounts of oil during preparation.