Edible seeds, leaves and flowers as Maya Super Foods: Function and composition

Abstract

Mesoamerica is a megadiverse region where one of the Vavilov center has developed; Guatemala is part of this region, and the heart of the Mayan world. The biodiversity include the traditional utilization of food (grains, fruits, herbs, flowers and rhizomes), flavors, aromas, condiments, dyes and colorants, medicinal and ritual plants, as well as other products from nature. At least 76 vegetal species were developed as food. In this paper it will be presented the information on seeds and grains (Amaranthus cruentus, Brosimum alicastrum, Crescentia alata, Cucurbita pepo, Phaseolus vulgaris, Salvia hispanica, Theobroma cacao, Zea mays), herbs (Amaranthus hybridus, Cnidoscolus aconitifolius, Crotalaria longirostrata, Dysphania ambrosioides, Lycianthes synanthera, Solanum americanum, S. nigrescens, S. wendlandii), and flowers (Cucurbita pepo, Chamedoroea tepejilote, Fernaldia pandurata, Erythrina berteroana, Gliricidia sepium, Yucca elephantipes,) traditionally used as food. Other foods include fruits, rhizomes, tubers and condiments. The functional properties and nutritive composition are described for 22 native seeds, leaves and flowers. In comparison with recognized international herbs, it is demonstrated that some native Mesoamerican herbs have an important nutritious and functional composition. A rich traditional culinary heritage is the way that these foods are consumed. The use of traditional dishes and innovative fusions with Maya Super Foods is recommended for economy improvement of the region as well as health and beauty.