Guide to the nutritive value of traditional Navajo foods | Nutritive value of traditional Navajo foods
1986
Weber, Charles W.
Abstract: Nutritive values of Navajo foods prepared by traditional cooking methods are provided in typical serving sizes. The foods, preparation techniques, serving sizes, moisture content and nutrient content of calories, carbohydrates, fat, protein, fiber, ash, sodium, calcium, phosphorus, zinc, potassium, magnesium, iron and copper are listed in table format. Recipes are also provided (with illustrations of the preparation techniques) for corn chowder and sugarless cookies. A chart listing amino acid contents of Navajo foods is included separately.
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