n the forests of Guatemala a small nut free for the taking has the potential to transform Central America.

Called the Maya nut, it is so nutritious that entire villages have survived for centuries by eating food made from it.

Locals call it the tree of life

http://english.aljazeera.net/news/americas/2010/06/201062815449882349.html

There is a short 2min video on this new health nut (no pun intended)

Its super nutritious and has been the principle source for the Mayan's for thousands of years.

Has anyone heard of this particular nut? If so what is the nutritional value?

I wonder how long it will be, now that the nut has reached international news, before the harvesting of this nut is done by large food industry instead of being picked freely and sold by locals. If it becomes popular and in demand the Mayan's might find they no longer have direct access to this free food that supplements their diet.

Has anyone heard of this particular nut? If so what is the nutritional value?



I've read about it. Its also called breadnut or ramón and the botanical name is Brosimum alicastrum. It is both calorie and protein dense.

Nutritional value:


Analysis of the fruit pulp yields 84% water content, 2.5% protein, 0.5% ether extract, 1.2% fiber, and 10.9% free nitrogen extract (Ortiz, 1995). Fresh seeds may contain as much as 52.2% water (Ortiz 1995). After drying, water content varies from 4.60% to 12.17%. The whole dried fruit (analyzed for purposes of animal feed) yielded 12.3% crude protein, 8% water, and 15.5% ash. According to Ortiz et al., “it may be concluded that the seed is carbohydrate-rich; values ranging from 39.6% to 74.6% of nitrogen-free extracts have been reported.” Crude fiber content varies from 2.4% to 8.9%; total dietary fiber varies from 16.6% to 23.6%. Factors affecting the composition of the material include degree of ripeness and harvesting season, among others (Ortiz, 1995).

Ramón seed is calorie-dense, with the caloric content varying from 3.59 to 4.16 kcal/g. Puleston et al. reported protein values for the seed ranging from 11.4% to 13.4% (as crude protein); data obtained by other researchers suggests somewhat lower values of 7.7% to 8.9%. For purposes of comparison, wheat, corn, and rice have an average protein content of 9.3%, 9.8%, and 7.2%, respectively. Analyses of the amino acids contained in ramón seed indicate that it provides a high-quality protein. The seed contains both lysine and tryptophan, which are often limited in typical Central American diets. Lysine values of 2.34% to 4.0% and tryptophan values of 1.2% to 2.3% have been reported (Ortiz, 1995).

source (http://www.theequilibriumfund.org/pdf/Brosimum_Final_GRAS_11-30.pdf)

A picture of the fruit

http://www.backyardnature.net/chiapas/ramon-.jpg

This is a nice lay article about it

http://www.backyardnature.net/chiapas/ramon.htm

Thanks Sam.

Have you tried it? The description you gave of the nutritional value gives it a high water content and refers to the 'pulp'. Is it like a coconut which goes through stages where there is water and then the fruit?

I was surprised at the high water quantity.

The water content of most fresh foods is pretty high. Even dried fruits and nuts have some water. No I haven't tried it but it sounds interesting. Considering the composition and protein content, it probably has a nutty flavour. They haven't written about the fat content - 4 kcals per gm is the Atwater value for protein and carbohydrates, so it would seem that its not high in fat

Never tried or heard of that nut, though I did just start eating another Mezo-American superfood: Quinoa (http://en.wikipedia.org/wiki/Quinoa) (usually pronounced "keen-WAH"). It takes a bit getting used to. I attempted to make Quinoa Pilaf last night, but it turned out mushy. But, otherwise tastes pretty good.

~String

Quinoa is like couscous, you need a double boiler or couscousičre to make it properly.

Never tried or heard of that nut, though I did just start eating another Mezo-American superfood: Quinoa (http://en.wikipedia.org/wiki/Quinoa) (usually pronounced "keen-WAH"). It takes a bit getting used to. I attempted to make Quinoa Pilaf last night, but it turned out mushy. But, otherwise tastes pretty good.

~String

I love Quinoa if its not over-cooked.

@Sam

Why a double-cooker? All I've ever done is put it in a pan of boiling water?:confused:

The texture is better and you can cook a two tiered meal with meat stewing in the bottom and the quinoa cooking in the steam.

The texture is better and you can cook a two tiered meal with meat stewing in the bottom and the quinoa cooking in the steam.

Ah now that two tiered meal sounds interesting.

Unfortunately I'm not that much of a cook. I consider spreading soft goat cheese on wasa bread to be cooking:p

No seriously you know much more about cooking than I do.

Quinoa is like couscous, you need a double boiler or couscousičre to make it properly.

Wait. I have one. What do I do? Does it cook by steaming? I've never heard of that.


I love Quinoa if its not over-cooked.

Yeah. I've overcooked it several times now. The recipe calls for a two-to-one water-to-quinoa ratio which is WAY too much (at least for the Quinoa I have).

~String

Ah now that two tiered meal sounds interesting.

Unfortunately I'm not that much of a cook. I consider spreading soft goat cheese on wasa bread to be cooking:p

No seriously you know much more about cooking than I do.

My ex- was Moroccan and he liked to cook. Couscous is a kind of staple in Morocco. Stewing lamb in the lower part of the couscousiere makes the couscous more delicious. :p

The traditional recipe is given here:
http://www.africa.upenn.edu/Cookbook/Morocco.html

Sam answer Strings questions, I'm interested too.

yeah it cooks by steaming. Haven't you ever made a pudding or a flan in a double boiler?

check out the recipe for couscous in my link, it gives the method.

According to this lady here, a 2:1 proportion works well in a double boiler [ 2 cups water to one cp seed]

http://www.ourgiftsfromnature.net/quinoa.html

yeah it cooks by steaming. Haven't you ever made a pudding or a flan in a double boiler?

check out the recipe for couscous in my link, it gives the method.

Ok thanks. No I've never made desert unless you consider taking it out of a box a 'cooking method':D

I guess cooking is like a habit - you either do it or you don't. I've always cooked. :shrug:

I guess cooking is like a habit - you either do it or you don't. I've always cooked. :shrug:

Were you taught or are you self-taught? I ask because outside of maybe one or two dishes my mother was a terrible cook.

*sorrry mom:(*

My mother was an off hand cook. she hated cooking but when she made the effort it was slow [very slow] but good. But my brother and I enjoy cooking, we've preserved all the innovative recipes that my mother came up with. She hated eating the same thing too often, so we're equally experimental in our food habits.

Never tried or heard of that nut, though I did just start eating another Mezo-American superfood: Quinoa (http://en.wikipedia.org/wiki/Quinoa) (usually pronounced "keen-WAH"). It takes a bit getting used to. I attempted to make Quinoa Pilaf last night, but it turned out mushy. But, otherwise tastes pretty good.

~String

My mother-inlaw makes it in a salad with finely diced apple, semi-dried cranberries and she grills pumpkin and sweet potato liberally covered with cummin and she rubs it with sesame oil and once it's cooked, will sprinkle it with toasted sesame seed and chops it up and stirs it through along with some nuts (chopped almonds usually).. She normally has to make huge quantities as we tend to consume a lot of it.. it's that yummy..

Served with a rich lamb stew spiced with chilli and cummin with lots of coriander and spiced tomato salad, etc.. yummy.. We eat it often at her house and at home as well. And yes, we do steam it. I don't normally add the roasted/grilled vegetables that she does. I tend to add crisp vegetables like finely diced cucumber and celery to it along with the chopped nuts (I'm partial to almonds and walnuts).. I tried to make it her way and yeah.. couldn't get the balance right.:(

:)

Don't overcook it. It needs to be firm and the grains still loose and not stuck together too much. Like cous cous, it should not be overly clumped together but you should be able to stir a fork through it and have it like firm grains of rice (like you'd normally cook basmatti rice for example).. separates easily.

I haven't heard of maya nuts before. I will notice them now.

I am getting hungry reading this thread. So many delicious flavors!

Bells mentions "spiced tomato salad". What are the ingredients in that? Is it like pico de gallo? It is one of my favorite things. It goes with tortilla chips, eggs, avocado, chicken, just about anything.
Ingredients:
chopped fresh tomatoes, onion, cilantro, minced garlic, lime juice, diced hot peppers. Fresh mango is good in it too.

You also mention craisins (dried cranberries). The are tasty in every kind of salad, cookies, rice pilaf, with salted nuts and anything you would normally put raisins in.

My mother-inlaw makes it in a salad with finely diced apple, semi-dried cranberries and she grills pumpkin and sweet potato liberally covered with cummin and she rubs it with sesame oil and once it's cooked, will sprinkle it with toasted sesame seed and chops it up and stirs it through along with some nuts (chopped almonds usually).. She normally has to make huge quantities as we tend to consume a lot of it.. it's that yummy..

My favourite couscous salad is a simple one, I just steam the couscous, add salt, pepper and lemon, chill it and add diced cold cucumber and chilgoza just before serving it. Yummy!

My favourite couscous salad is a simple one, I just steam the couscous, add salt, pepper and lemon, chill it and add diced cold cucumber and chilgoza just before serving it. Yummy!

Oh the salad I mentioned was with Quinoa.

Cous cous salad I tend to do with salt, peper, lime juice and cold cucumber and diced red capsicum, thinly sliced green chilli and lots of coriander, a dash of sesame oil and lots of toasted sesame seeds.. and some finely diced shallots and fresh coriander leaves sprinkled on top.. :D


Bells mentions "spiced tomato salad".
Really finely sliced tomato layered with finely slices shallots and sometimes avocado and cucumber (if I have time) on a dish. Dressing is lime juice, salt, pepper, some olive oil, finely sliced chilli. Drizzled on top just before serving. And I sometimes also get snowpeas and really finely slice it lengthways (make sure it's raw) and sprinkle it on top.. I tend to use a few snowpeas if I dont add avocado.. My grandmother used to make it and serve it without avocado as a side dish to curries and with avocado with grilled chicken or fish.


You also mention craisins (dried cranberries). The are tasty in every kind of salad, cookies, rice pilaf, with salted nuts and anything you would normally put raisins in.
I adore them. I also use them when I cook slow cooked (5-6+ hours) lamb shanks that's flavoured with cummin, tomato, lots of garlic, finely diced red onion, dash of red wine, salt, pepper, etc.. I put a handful of craisins in the dish and put it in the oven from lunchtime with really low heat. Really yummy.. Tastes even better the next day. :D

Oh the salad I mentioned was with Quinoa.

Its hard to keep track of the nuts :p


Really finely sliced tomato layered with finely slices shallots and sometimes avocado and cucumber (if I have time) on a dish. Dressing is lime juice, salt, pepper, some olive oil, finely sliced chilli. Drizzled on top just before serving. And I sometimes also get snowpeas and really finely slice it lengthways (make sure it's raw) and sprinkle it on top.. I tend to use a few snowpeas if I dont add avocado.. My grandmother used to make it and serve it without avocado as a side dish to curries and with avocado with grilled chicken or fish.

That sounds good. I like tomato salad with apples, cucumber, walnuts and grilled paneer (http://en.wikipedia.org/wiki/Paneer) - it goes really well with an orange mint dressing [orange juice, mint leaves chopped into strips, garlic, olive oil, salt and pepper]. Its a great summer cooler.

I even like the tomato cheese salad with balsamic vinegar dressing, though I tend to switch either brie circles or crumbled feta for the mozarella.

Its hard to keep track of the nuts :p
We are plentiful.



That sounds good. I like tomato salad with apples, cucumber, walnuts and grilled paneer (http://en.wikipedia.org/wiki/Paneer) - it goes really well with an orange mint dressing [orange juice, mint leaves chopped into strips, garlic, olive oil, salt and pepper]. Its a great summer cooler.
God. I haven't had paneer in years. Brings back memories of my childhood.


I even like the tomato cheese salad with balsamic vinegar dressing, though I tend to switch either brie circles or crumbled feta for the mozarella.

I have that often for lunch with crumbled feta on weekends, with nice crusty bread and sometimes with some really thinly sliced spicy salami.

We are plentiful.



God. I haven't had paneer in years. Brings back memories of my childhood.


I have that often for lunch with crumbled feta on weekends, with nice crusty bread and sometimes with some really thinly sliced spicy salami.

I usually like my salads meatless unless its a chicken salad, but I would go for salad shrimp if I was gratinating the brie with the tomatoes.

Have you ever tried melted brie with cranberry sauce on crusty toast?:D

Hmm that would make a great pastry or tartlet. /drools

I usually like my salads meatless unless its a chicken salad, but I would go for salad shrimp if I was gratinating the brie with the tomatoes.
The salami is served on the side. Not in the salad itself. I'm not a huge fan of meat in salads either.



Have you ever tried melted brie with cranberry sauce on crusty toast?:D
Yes. And it's very yummy! :D


Hmm that would make a great pastry or tartlet. /drools
Hmm yes and the cranberry sauce would go all soft and gooey and caramelised on the edges.. Will have to try that.

Yesterday you made me hungry for your food.
I took a picture of the food I am about to eat to make you hungry for mine.:shy:

http://www.wtv-zone.com/zonedept/Atempfile/ChicSalad_CranberryOrangeBread.jpg