Composition of sonoran desert foods used by Tohono O'Odham and Pima Indians

Charles W. Weber, Radziah B. Ariffin, Gary P. Nabhan, Ahmed Idouraine, Edwin A. Kohlhepp

Research output: Contribution to journalArticle

Abstract

Fifty-eight raw food samples were analyzed for proximate, acid detergent fiber (ADF) and dietary (soluble & insoluble) fiber and mineral composition. Food samples were from both home gardens and samples collected from desert plants. The two major sources were bean and corn samples. Bean samples averaged 22.72% (19.66% to 25.6%) protein and 7.16% ADF. Corn samples ranged from 9.2% to 12.2% protein and cactus pads ranged from 0.5% to 0.9% protein and from 0.4% to 2.4% ADF. Cactus fruit ranged from 0.8% to 3.4% protein and 3.6% to 10.7% ADF. The wild greens ranged from 5.1% to 7.6% protein and from 4.4% to 10.7% ADF. Total dietary fiber (TDF) ranged from 1.37% to 69.86% and soluble fiber from 0.05% to 7.64%.

Original languageEnglish (US)
Pages (from-to)95-104
Number of pages10
JournalEcology of Food and Nutrition
Volume35
Issue number2
DOIs
StatePublished - Jan 1 1996
Externally publishedYes

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Keywords

  • Beans
  • Cactus
  • Corn
  • Fiber
  • Protein
  • Sonoran desert foods

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science
  • Ecology

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