Preparation effects on iron and calcium in traditional Pima foods

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Abstract
The iron and calcium contents of traditional Pima Indian foods were determined by atomic absorption spectroscopy before and after preparation. Samples for analysis were obtained from Pima informants living on the Gila River Indian Reservation who demonstrated food preparation methods. The results indicated that traditional methods of food preparation such as baking bread in ashes or grinding foods with stone grinding implements greatly increases iron levels, while cooking corn in an ash solution increases its calcium content.