Mesquite Flour

Table of Contents

1. What Mesquite Flour Is
2. A Desert Staple: How the Pods Were Eaten
3. What Is Actually in It
4. The Pima Story: What It Does and Does Not Show
5. Blood Sugar and the “Low-Glycemic” Claim
6. Fibre and Protein
7. Naturally Gluten-Free, With Caveats
8. The “Ultimate Desert Plant”?
9. How to Use Mesquite Flour
10. Myths and Overclaims
11. Safety: Aflatoxin, Allergy and Sugar
12. Key Research Papers
13. Connections
14. Featured Videos

What Mesquite Flour Is

Mesquite is the common name for a group of thorny, drought-hardy trees and shrubs in the legume family — the same family as beans, peas and peanuts — long classified in the genus Prosopis. (In 2022 botanists moved the American species into the genera Neltuma and Strombocarpa, so honey mesquite is now also written Neltuma glandulosa; food labels and most research still use Prosopis, and so does this page.) Two North American species supply most of the food. Honey mesquite (Prosopis glandulosa) grows from Texas to California and into northern Mexico. Velvet mesquite (Prosopis velutina), named for the fine hairs on its leaves and young twigs, is the mesquite of the Sonoran Desert in Arizona and Sonora. A third, screwbean mesquite (Prosopis pubescens), bears tightly coiled pods. In South America the same group of trees is called algarrobo: Prosopis pallida on the dry coast of Peru, Prosopis chilensis in Chile, and Prosopis alba, Prosopis nigra and Prosopis flexuosa in Argentina.

The food is the pod. Mesquite pods are long, bean-like fruits that do not split open when ripe. Under a thin, fibrous skin lies a thick pulp (the mesocarp) that is rich in sugar, and inside the pulp, hard casings (the endocarp) enclose small, very hard seeds (Estévez 2014). Mesquite flour — also sold as mesquite powder or mesquite meal — is the dried pods milled: pulp, casings and seeds together, or with some of the hardest fragments sieved out. What goes into the mill varies from one producer and one species to the next, which is one reason published analyses of “mesquite flour” disagree as much as they do.

Several things share the name and are not this food: mesquite smoke flavour (from burning the dense wood), mesquite honey (made by bees working the flowers) and mesquite gum, a sap that seeps from the bark. And although Argentine algarrobo flour is often translated as “carob flour”, true carob comes from a different, Mediterranean tree, Ceratonia siliqua.

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A Desert Staple: How the Pods Were Eaten

For the Akimel O’odham — the “River People”, long called the Pima, of the Gila River valley in what is now Arizona — and their neighbours the Tohono O’odham, the “Desert People”, mesquite was one of the foods that made life in the Sonoran Desert possible. When University of Sydney researchers set out to measure the blood-sugar effect of the traditional Pima diet, the six staples they tested were corn, lima beans, white and yellow tepary beans, acorns and mesquite (Brand 1990). The mesquite food they used was a traditional one: cakes of velvet-mesquite meal.

Dry pods could be stored and pounded into a sweet meal as it was needed. The Pima also farmed: an elaborate network of irrigation canals watered their corn, beans, squash and cotton (Schulz & Chaudhari 2015). Wild mesquite, gathered alongside those crops, supplied a sweet, filling food from a tree that needs no irrigation at all. (For the other great Pima staple, see our Corn page.)

In South America the algarrobos played the same part. In Peru the pods are still ground into flour and boiled down into a dark, sweet syrup (algarrobina), and in Argentina algarrobo flour is sold in health-food shops for puddings, biscuits and snacks (Mom 2020).

What happened to it

Popular videos ask why “we erased” this food. The documented history is harsher and more specific than forgetting. Around 1900, a growing population of white settlers led to the diversion of the river water that the Gila River Pima depended on. Farming collapsed; famine, rarely known before, became chronic; and a life of hard physical work gave way to food scarcity and little labour. Over the following decades the traditional low-fat, high-carbohydrate diet was replaced by one that eventually drew more than 40% of its calories from fat. Diabetes followed the same curve: in 1937 it looked no more common on the reservation than in the United States as a whole, and by the 1950s its prevalence had risen tenfold (Schulz & Chaudhari 2015). The record describes the loss of a whole food system — water, farms, work and diet — rather than the abandonment of any one food.

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What Is Actually in It

USDA FoodData Central, the usual source for nutrient figures on this site, holds no laboratory analysis of mesquite pods or mesquite flour — only manufacturers’ labels (checked September 2026). The figures below therefore come from published laboratory analyses, and they vary a great deal, because “mesquite flour” covers several species and several ways of milling. All are per 100 g of dry flour.

The sweetness: mostly sucrose

• Peruvian flour (P. pallida): 18.3 g of sugar, of which 17.5 g was sucrose — about 96% — with only small amounts of free fructose (0.6 g) and glucose (0.1 g) (Gonzales-Barron 2020).
• Chilean flour (P. chilensis): 53.7 g of total sugar, of which only 4.2 g were reducing sugars such as glucose and fructose; the rest was non-reducing sugar, which in mesquite pods means mainly sucrose (Estévez 2014).
• Argentine flour (P. alba): earlier analyses, cited by Gonzales-Barron and colleagues for comparison, reported 38.2 g of sucrose, 9.1 g of fructose and 2.6 g of glucose (Gonzales-Barron 2020).

Sucrose is the same molecule as white table sugar: one glucose joined to one fructose. The pods do not contain a special sugar; they contain ordinary sugar in an unusual package. For scale, white all-purpose wheat flour has 0.3 g of sugar per 100 g (USDA FoodData Central).

The fibre and the gums

Fibre is the other big component: 29.6 g in the Peruvian flour (26.3 g insoluble, 3.3 g soluble) and 41.8 g in the Chilean flour (35.8 g insoluble, 6.0 g soluble) (Gonzales-Barron 2020; Estévez 2014). White all-purpose wheat flour has 2.7 g, so mesquite flour carries roughly ten to fifteen times as much. The flour also contains galactomannans — the water-binding gums that, taken from the seeds of related legumes, are sold as guar gum and locust bean gum. In baking tests they soak up water and change how dough behaves (Gonzales-Barron 2020).

The protein is mostly in the seed

Whole-pod flour carries a moderate amount of protein — 9.5 g in the Peruvian analysis, close to the 10.3 g of white wheat flour — and very little fat (1.0 g) (Gonzales-Barron 2020). The small, hard seeds are far richer: flour milled from the seeds of Mexican mesquite (P. laevigata) alone measured 36.5 g of protein and 7.7 g of fibre per 100 g, with valine its only limiting amino acid (Díaz-Batalla 2018). A flour with more seed in it is therefore likely to be more protein-rich and less sweet; a flour made mostly from pulp, the reverse.

The Peruvian study also found that the little fat present is mostly unsaturated (oleic and linoleic acids), with small amounts of vitamin E (tocopherols) and flavonoids of the apigenin family that showed antioxidant activity in laboratory tests (Gonzales-Barron 2020). These are present in small amounts and are part of what makes mesquite a whole food rather than a refined sugar, not a reason to eat it as a supplement. Evidence tier: laboratory composition analyses.

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The Pima Story: What It Does and Does Not Show

Mesquite’s modern reputation is tied to one of the most studied communities in diabetes research. Since 1965 the Pima of the Gila River reservation outside Phoenix have taken part in long-term studies of type 2 diabetes and obesity (Schulz & Chaudhari 2015), and their very high rates of diabetes are often held up in popular videos as proof that giving up traditional foods such as mesquite caused the epidemic. Here is what the research actually found.

Same genes, different lives

From 1991, researchers also studied Pima living a subsistence farming life in the Sierra Madre mountains of Mexico, who share considerable genetic similarity with the Arizona Pima. After adjusting for age and sex, 6.9% of the Mexican Pima adults had type 2 diabetes, against 38% of the Arizona Pima — less than a fifth as many — and 2.6% of their non-Pima Mexican neighbours. Obesity was much less common in Mexico, and physical activity much higher (Schulz 2006). The authors concluded that even in a population genetically prone to diabetes, environment decides most of the outcome, and that type 2 diabetes is largely preventable. Evidence tier: a comparison of two populations at one point in time. What it did not do is measure mesquite: the two groups differed in work, activity, body weight and almost everything they ate.

Traditional-food preference and diabetes risk

A cohort study followed 165 Arizona Pima without diabetes for about six years. People who described their diet as “Indian” — a preference for Sonoran-style and traditional desert foods — developed diabetes at a crude rate of 23 cases per 1,000 person-years, against 35 for a mixed diet and 63 for an “Anglo” diet. After adjusting for age, sex, body weight and total calories, the Anglo-diet group’s risk was 2.5 times higher, but the confidence interval (0.9 to 7.2) included no difference at all, and the authors wrote that the study “does not provide unequivocal evidence for or against” the idea (Williams 2001). Women eating the traditional pattern took in more complex carbohydrate, fibre and vegetable protein; mesquite was not measured on its own. Evidence tier: small prospective cohort; suggestive, not statistically conclusive.

Traditional foods digest slowly

The one study that measured mesquite directly is the 1990 glycaemic test described in the next section. Six traditional Pima staples, fed to eight healthy Caucasian volunteers, all had low glycaemic indices, from 16 for acorns to 40 for corn, and the authors took this as support for the idea that slowly digested traditional foods helped protect people prone to diabetes (Brand 1990). Evidence tier: single-meal tests in healthy people.

What it adds up to

• It does show that a people genetically prone to diabetes had far less of it while they lived by farming, gathering and hard physical work, and far more after their food system was destroyed.
• It does show that traditional Sonoran foods, mesquite among them, raise blood sugar slowly in healthy people.
• It does not show that mesquite by itself prevents or treats diabetes. We found no study that isolated it, tracked how much of it people ate against their diabetes risk, or gave it to people who already have diabetes.

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Blood Sugar and the “Low-Glycemic” Claim

“Low glycemic” is the claim attached to mesquite flour more than any other, so it is worth knowing exactly where the number comes from.

The only measurement

The glycaemic index (GI) compares how far a portion of a food raises blood sugar over two hours with the rise from pure glucose, which scores 100; 55 or below counts as low. The University of Sydney’s international GI database has one entry for mesquite: “mesquite cakes” made from velvet mesquite, GI 25, from the 1990 Pima-foods study (University of Sydney GI database: mesquite). That is very low. Three limits come with it:

• Four people. The study fed 25 g carbohydrate portions of each food to eight healthy volunteers (Brand 1990), but the database records the mesquite test in just four of them.
• A flagged value. The database marks it as a result from a method that differs from today’s international GI testing standard, or one that showed wide variability.
• The wrong people for the question. The volunteers were healthy and not Pima. We found no GI measurement of mesquite in people with diabetes, and none for a modern muffin or pancake made with mesquite flour.

Why it might be low

Two explanations are plausible, though neither has been tested for mesquite directly. First, its sugar is mostly sucrose, and half of every sucrose molecule is fructose, which raises blood glucose far less than glucose does. Second, it comes with roughly 30 to 42 g of fibre per 100 g, including gel-forming gums of the kind that slow digestion in other foods.

A low GI is not low sugar

GI describes how fast sugar arrives, not how much. A 20 g portion of mesquite flour contains roughly 4 to 11 g of sugar depending on the flour — about one to nearly three teaspoons — and the fructose half of it is handled by the liver whatever the GI says. For anyone with type 2 diabetes or prediabetes, mesquite flour counts as carbohydrate and as sugar. Because of the fibre that comes with it, it may be a better way to sweeten a muffin than white sugar and white flour; it is not a food to eat freely. Evidence tier: one small single-meal test in healthy people; no trials in people with diabetes.

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Fibre and Protein

Setting the sugar aside, mesquite flour’s strongest nutritional feature is its fibre. At roughly 30 to 42 g per 100 g, a 20 g portion supplies about 6 to 8 g of fibre — a real contribution toward the 25 g (women) to 38 g (men) a day recommended in the US for adults under 50. Most of it is insoluble fibre, the kind that adds bulk and helps keep bowel movements regular. A smaller share is soluble, gel-forming fibre, the type that in oats, barley and beans slows sugar absorption and lowers LDL cholesterol.

The honest limit: we found no human study that fed mesquite flour and measured fibre-related outcomes such as bowel habit, cholesterol or appetite. Its fibre benefits are inferred from its composition and from what fibre does in general. Evidence tier: laboratory composition; no mesquite-specific human trials.

Protein is a smaller story. Whole-pod flour has about as much as wheat flour, and the seeds hold far more (Díaz-Batalla 2018), but mesquite flour is normally eaten in amounts too small to matter much for protein. What it does is improve a baked good modestly: in one muffin study, replacing a quarter of the wheat flour with mesquite flour raised the protein and fibre content and lowered the fat (Alemán-Huerta 2023). Evidence tier: food-science analysis of the finished product.

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Naturally Gluten-Free, With Caveats

Gluten is a group of proteins found only in wheat and its close relatives, barley and rye. Mesquite is a legume, not a grain, so its pods contain none. That makes mesquite one of the few naturally sweet flours open to people with coeliac (celiac) disease — with two caveats.

• Cross-contact. Mills and packers often handle wheat too. If you have coeliac disease, buy mesquite flour that is certified gluten-free, not merely “naturally” so.
• It cannot do gluten’s job. In a controlled baking study, adding more and more Peruvian mesquite flour to wheat bread made the dough steadily less stretchy, because mesquite dilutes the gluten and its fibre and gums tie up water (Gonzales-Barron 2020). On its own it will not make a yeast-risen loaf; in gluten-free baking it works as the sweet, fibre-rich part of a blend, not as the structure.

For the wider picture, see the practical guide to the gluten-free diet. Other naturally gluten-free options in this section include buckwheat and quinoa.

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The “Ultimate Desert Plant”?

Popular videos call mesquite the ultimate desert plant and a tree for desert farming. There is real substance to that:

• It fertilises itself. Mesquites are fast-growing, drought-resistant, nitrogen-fixing trees and shrubs (Estévez 2014): like other legumes, they host root bacteria that turn nitrogen from the air into a form plants can use.
• It reaches deep water. Mesquite root systems can draw on both surface water and groundwater at depths of more than 50 metres (Shackleton 2014).
• Almost every part is used. The pods feed people and livestock, and the wood is used for fuel, charcoal and timber (Shackleton 2014).

The other half of the story is the one the videos leave out. Planted outside their native ranges, several mesquite species have become some of the world’s most damaging invasive plants. Prosopis now grows in at least 129 countries and territories and is naturalised or invasive in 103 of them. Invasions alter water supply, hydrology, grazing and soil quality and have harmed native wildlife and plants; communities in Kenya, Sudan, Eritrea, Malawi and Pakistan describe thorny thickets that block access to water points and farmland, injuries from the thorns, and water sources drying up (Shackleton 2014).

In Kenya, where mesquite has invaded an estimated one million hectares and was declared a noxious weed in 2008, the government chose “control by utilisation”: communities were trained to harvest the pods and a cookbook for mesquite flour was produced. Each tonne of pods milled into flour is estimated to remove about two million viable seeds. In South Africa, by contrast, similar utilisation schemes had no noticeable effect on the invasion (Shackleton 2014).

The practical lesson for anyone planning a desert garden or farm: mesquite is a superb tree where it belongs. In the Sonoran Desert, velvet mesquite is a native; elsewhere, plant your own region’s native species, and check with a local extension service before planting any mesquite outside its home range.

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How to Use Mesquite Flour

Mesquite flour is fine, tan to brown, and smells and tastes sweet and toasty, often described as caramel- or molasses-like. Because it is sweet, very high in fibre and free of gluten, it behaves differently from wheat flour, and the baking research points to modest amounts:

• Yeast bread: about a tenth of the flour. In a controlled test, replacing up to 10% of the wheat flour with mesquite flour increased loaf volume and gave a softer, finer, more even crumb; beyond that the dough grew weaker and less stretchy (Gonzales-Barron 2020). For a loaf that uses 500 g of flour, that is 50 g of mesquite.
• Muffins, quick breads, pancakes and cookies: a tenth to a quarter. Muffins made with 10% mesquite flour were the closest to ordinary muffins; at 25% the changes in colour, texture and flavour were noticeable but modest, with more protein and fibre and less fat; at 50% the muffins became clearly darker, harder and gummier (Alemán-Huerta 2023).
• Cut the sugar a little. The flour brings its own sweetness, so a recipe can often take less added sugar. Taste as you go.
• Watch the oven. Sugar browns quickly. Check bakes early, and lower the temperature slightly if the edges darken before the centre is done.
• Stir-ins. A spoonful in porridge, yogurt or a smoothie adds sweetness and fibre.

Buying, storing and foraging

• Buy tested flour. The mould that makes aflatoxin lives on mesquite pods (see Safety). Choose flour from a seller who tests batches for aflatoxin and can show the result.
• Keep it dry. Store it airtight, somewhere cool and dry; moisture is what lets moulds grow.
• Coeliac disease? Choose flour certified gluten-free.
• Harvesting your own pods? Pick dry, sound pods from the tree. Reject any with insect holes, cracks, dark patches or visible mould, and do not gather pods that have lain on wet ground. Insect-damaged pods carry significantly more aflatoxin (Boyd & Cotty 2001); the toxin itself is invisible, and ordinary baking does not reliably destroy it. If you mill your own, consider having a sample tested.

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Myths and Overclaims

• “The sugar that heals.” Mesquite’s sugar is mostly sucrose — table sugar. The controlled test we found of ground honey-mesquite pods as a diabetes treatment was done in rats: eight weeks of the powder raised insulin and lowered blood glucose in rats given chemically induced diabetes, and lowered fasting glucose in genetically obese rats (George 2011). That is a reason to run a human trial, not a result in people, and we found no such trial.
• “Why did we erase this ancient superfood?” Nobody set out to erase mesquite. For the Gila River Pima, the loss of river water around 1900 destroyed farming, brought famine and ended a way of life; a high-fat diet and far less physical work followed, and diabetes rose with them (Schulz & Chaudhari 2015). Bringing traditional foods back is worthwhile. Claiming that mesquite alone explains the Pima diabetes epidemic, or will reverse it, goes beyond anything that has been measured.
• “It’s low-glycemic, so it’s fine for diabetics.” The GI of 25 comes from one test in four healthy volunteers, flagged for its method or variability, and the flour is roughly 18 to 54% sugar by weight. It is a carbohydrate to count.
• “Superfood.” It is a genuinely good ingredient: sweet, very high in fibre, moderate in protein and low in fat. It is not a medicine, and a few spoonfuls in baking will not change anyone’s health on their own.
• “Plant mesquite to green the desert.” In its native range, yes. Elsewhere several species are among the world’s worst invasive plants (Shackleton 2014).
• “Gluten-free, so safe for anyone with coeliac disease.” Naturally gluten-free, yes; free of cross-contact only if certified.

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Safety: Aflatoxin, Allergy and Sugar

Aflatoxin: why commercial flour needs testing

Aflatoxins are poisons made by moulds of the Aspergillus flavus group. They are known human carcinogens, and eating food with high levels is associated with liver cancer. The US Food and Drug Administration may treat any human food containing more than 20 micrograms per kilogram (20 parts per billion) of total aflatoxins as adulterated (FDA Compliance Policy Guide Sec. 555.400).

Mesquite pods suit these moulds very well. In a survey of 270 samples of pods and plant debris from desert legume trees in Arizona’s Sonoran Desert, 87% carried moulds of the A. flavus group, and mesquite pods were both the most frequent source of A. flavus and the wild material with the most aflatoxin. One in five legume pods collected in the desert had measurable aflatoxin, from 1 to more than 2,500 µg/kg — over a hundred times the US limit at the top end — and insect-damaged mesquite pods carried significantly more than intact ones. In the laboratory, mesquite pods supported the production of 5,000 µg/kg of aflatoxin B1 (Boyd & Cotty 2001).

Commercial flour is not automatically clean. When Argentine researchers analysed 18 samples of algarrobo (P. flexuosa) flour, they found A. flavus in almost all of them and aflatoxins in a high proportion, at 1.26 to 20.33 µg/kg — mostly low, with the highest just over the US limit. Their bacterial counts, by contrast, were acceptable. The authors concluded that the flour should be monitored for aflatoxin before it is sold, as other susceptible crops are (Mom 2020). That is why careful producers test their batches, and why it is worth asking whether yours does. The same moulds are the main safety story for corn and peanuts; see also Mold and Mycotoxins.

Mesquite pollen allergy and legume cross-reactivity

Mesquite pollen is a potent allergen. At an adult allergy clinic, 62 of 100 consecutive patients had positive skin tests to mesquite pollen extract, confirmed by blood tests for specific IgE antibodies, and challenges of the nose, eyes and airways provoked symptoms — even though no mesquite grew within about 50 miles; the pollen had travelled (Novey 1977). These were people already attending an allergy clinic, not the general public. See Allergic Rhinitis (Hay Fever).

The food question is cross-reactivity. Laboratory work using allergic patients’ blood found that a major allergen from the pollen of the tropical mesquite P. juliflora — a vicilin-type protein resembling a lupin-bean allergen — cross-reacts with legume foods: peanut and common bean extracts completely blocked the patients’ IgE from binding to it, and chickpea, lima bean and other legumes blocked up to 70% (Arora 2021). Mesquite is itself a legume, and its flour contains seed proteins. We found no study testing whether people with peanut or other legume allergies react to mesquite flour. Until one exists, anyone with a peanut or legume food allergy, or a significant mesquite pollen allergy, should ask their allergist before trying it.

It is still sugar

If you have diabetes or prediabetes, count mesquite flour as carbohydrate, including its sugar: roughly 4 to 11 g of sugar in every 20 g. The only GI test was in healthy people, so check your blood glucose after a meal containing it, as you would for any new food.

Other cautions

• Go slowly with the fibre. At roughly 30 to 42% fibre, a large amount added suddenly can cause gas and bloating. Increase gradually and drink water.
• Know your source. Home-gathered pods carry the aflatoxin risk described above; bought flour carries whatever testing its producer did or did not do.

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Key Research Papers

1. Brand JC, Snow BJ, Nabhan GP, Truswell AS (1990). Plasma glucose and insulin responses to traditional Pima Indian meals. The American Journal of Clinical Nutrition. — PubMed PMID: 2178389
2. Schulz LO, Chaudhari LS (2015). High-Risk Populations: The Pimas of Arizona and Mexico. Current Obesity Reports. — PubMed PMID: 25954599
3. Schulz LO, Bennett PH, Ravussin E, Kidd JR, Kidd KK, Esparza J, et al. (2006). Effects of traditional and western environments on prevalence of type 2 diabetes in Pima Indians in Mexico and the U.S. Diabetes Care. — PubMed PMID: 16873794
4. Williams DE, Knowler WC, Smith CJ, Hanson RL, Roumain J, Saremi A, et al. (2001). The effect of Indian or Anglo dietary preference on the incidence of diabetes in Pima Indians. Diabetes Care. — PubMed PMID: 11347735
5. Gonzales-Barron U, Dijkshoorn R, Maloncy M, Finimundy T, Calhelha RC, Pereira C, et al. (2020). Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking. Foods. — PubMed PMID: 32392753
6. Estévez AM, Figuerola F, Bernuy E, Sáenz C (2014). Dietary fibre concentrate from Chilean algarrobo (Prosopis chilensis (Mol.) Stuntz) pods: purification and characterization. Food Science and Technology International. — PubMed PMID: 24003035
7. Díaz-Batalla L, Hernández-Uribe JP, Gutiérrez-Dorado R, Téllez-Jurado A, Castro-Rosas J, Pérez-Cadena R, et al. (2018). Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components. Foods. — PubMed PMID: 30071574
8. Alemán-Huerta ME, Castillo-Cázares BA, Márquez-Reyes JM, Báez-González JG, Quintero-Zapata I, Gandarilla-Pacheco FL, et al. (2023). Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties. Foods. — PubMed PMID: 37835239
9. George C, Lochner A, Huisamen B (2011). The efficacy of Prosopis glandulosa as antidiabetic treatment in rat models of diabetes and insulin resistance. Journal of Ethnopharmacology. — PubMed PMID: 21645608
10. Boyd ML, Cotty PJ (2001). Aspergillus flavus and Aflatoxin Contamination of Leguminous Trees of the Sonoran Desert in Arizona. Phytopathology. — PubMed PMID: 18944238
11. Mom MP, Romero SM, Larumbe AG, Iannone L, Comerio R, Smersu CSS, et al. (2020). Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa). International Journal of Food Microbiology. — PubMed PMID: 32387970
12. Novey HS, Roth M, Wells ID (1977). Mesquite pollen: an aeroallergen in asthma and allergic rhinitis. Journal of Allergy and Clinical Immunology. — PubMed PMID: 853175
13. Arora B, Sharma S, Gaur SN, Jain VK, Lavasa S, Arora N (2021). Identification of a vicilin-like major allergen from Prosopis juliflora exhibiting cross-reactivity with legume food allergens. Molecular Immunology. — PubMed PMID: 34242921
14. Shackleton RT, Le Maitre DC, Pasiecznik NM, Richardson DM (2014). Prosopis: a global assessment of the biogeography, benefits, impacts and management of one of the world’s worst woody invasive plant taxa. AoB PLANTS. — PubMed PMID: 24899150

PubMed Topic Searches

1. PubMed: Mesquite (Prosopis) pod flour
2. PubMed: Mesquite pods and aflatoxin
3. PubMed: Mesquite pollen allergy and cross-reactivity

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Connections

• All Food
• Grains and Staples
• Corn
• Buckwheat
• Type 2 Diabetes
• Prediabetes
• Celiac Disease
• Allergic Rhinitis (Hay Fever)
• Food Allergy
• Mold and Mycotoxins
• Aflatoxin and Safe Sourcing

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