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Composition of traditional Hopi foods

1979; Elsevier BV; Volume: 75; Issue: 1 Linguagem: Inglês

10.1016/s0002-8223(21)05279-2

1878-3570

Harriet V. Kuhnlein, Doris Howes Calloway, Barbara F. Harland,

Culinary Culture and Tourism

Foods produced by the modern Hopi Indians and prepared in traditional ways are generally good sources of essential minerals, especially if plant ash or native crude salt are added in preparation. The predominant whole grain, mature maize-corn products are relatively high in phytate, which may interfere with absorption of some of the minerals present. The use of culinary ash may have played a critical role in maintenance of nutritional health in the presence of interfering substances in the diet, especially if animal foods were in limited supply.