Biology:Mesquite flour
Mesquite flour is made from the dried and ground pods of the mesquite (some Prosopis spp.), a tree that grows throughout Mexico and the southwestern US in arid and drought-prone climates. The flour made from the long, beige-colored seedpods 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 can serve as a gluten-free replacement for flours that contain gluten.[1]
In the past, indigenous Americans relied on mesquite pods as an important food source.[2] The bean pods of the mesquite tree are dried and ground into a flour. This flour is rich in dietary fiber (25%) and protein (13%), and it is low in fat (around 3%).[3] It also contains significant quantities of calcium, magnesium, potassium, iron, zinc, and the amino acid lysine.
References
- ↑ Deborah Small (30 November 2011). "Native Cultures: Mesquite Flour". Deborah Small's Ethnobotany Blog. http://deborahsmall.wordpress.com/2011/11/30/native-cultures-mesquite-flour/. Retrieved 2012-08-26.
- ↑ "Honey mesquite". University of Texas at Austin. http://www.texasbeyondhistory.net/st-plains/nature/images/mesquite.html.
- ↑ Gibson, Sarah; Hands, Rachel; Martinez, Christine (2001). "Mesquite". New Mexico State University. http://medplant.nmsu.edu/mesquite4.shtm.
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