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Prosopis pallida branch and seed pod

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 (pinole). 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.

ReferencesEdit

  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