Mesquite flour

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Mesquite flour is made from the dried and ground pods of the Mesquite. The tree grows throughout North America in arid climates. The flour made from the long, beige-colored seed pods has a sweet, slightly nutty flavor and can be used in a wide variety of applications. It has a high-protein, low-glycemic content and could serve as a more healthy gluten-free replacement for flours.[1] In the past Indigenous American Indians used to rely on these mesquite pods as an important food source.[2] The bean pods of the mesquite tree are dried and ground into a flour (pinole). This flour is rich in dietary fiber (25%) and protein (13%).[3] It also contains significant quantities of calcium, magnesium, potassium, iron, zinc and the amino acid lysine, and it is low-fat (only 3%).

References[edit]

  1. ^ Deborah Small. "Native Cultures: Mesquite Flour". Deborah Small's Ethnobotany Blog. Retrieved 2012-08-26. 
  2. ^ Honey mesquite in Texas
  3. ^ Mesquite, Medicinal Plants of the Southwest