The mesquites belong to the legume family found in Northern Mexico and the United States. Mesquite trees are also found in the Chihuahuan Desert of Mexico. There are generally three species of mesquites: Honey Mesquite, Velvet Mesquite and Screwbean Mesquite. These species share various characteristics. The Honey Mesquite is primarily in the Chihuahuan Desert, east of the Continental Divide. The Velvet Mesquite is mainly found in the Sonoran Desert, west of the Continental Divide. The Screwbean Mesquite is mainly in the northern Sonoran Desert up into the Mojave Desert.

New growth of mesquite has needle-sharp thorns up to 75 mm long. It has woody stems and branches, produce bipinnately compound leaves (leaves with two or more secondary veins, each with two rows of leaflets). Mesquites may have single or multiple-branched stems. They shed their leaves in the winter, and bloom from spring into summer, bearing small frothy-looking clusters – called “catkins” – of tiny, five-petal, pale green or yellowish flowers, which lure numerous pollinating insects. Mesquites produce pods that contain hard and long-lasting seeds that must be scarified before they will germinate.

Mesquite is a very hardy and drought-tolerant plant because it grow wide-spreading and deep-reaching root systems that host colonies of bacteria that can fix nitrogen, one of the minerals most important to plant germination and growth. Therefore it can draw water from the water table through its long taproot or from the upper part of the ground, depending upon availability.

Scientific researches have found that mesquite is a good blood sugar balancer therefore it is safe for diabetics. This is because its sweetness is from its fructose content, which doens't requires insulin. Mesquite has high content of fibres, thus requires a longer time to digest and absorb then many other grains. The digestive time for mesquite is to 4 to 6 hours by comparison with the 1-2 hours digestive time of wheat. This feature prevents fluctuations in blood sugar and therefore can also prevents the feeling of hunger. Therefore mesquite is a food that supports the diabetic's diet and helps maintain a healthy insulin system.

The bean pods of the mesquite can be dried and ground into flour, adding a sweet, nutty taste to breads, or used to make jelly or wine. When used in baking, the mesquite flour is used in combination with other flours – substitute 1/4 cup-to-1/2 cup mesquite flour for each cup grain or rice flour. Mesquite is used in breads, pancakes, muffins, cakes and even cookies. Mesquite can also flavour steaks, chicken, pork & fish. It can be added to vegetable stir-fries, scrambled eggs, soups, even ice cream.

Nutritients per 100 g:

Protein - 16 g
Fat - 3.4 g
Energy - 380 kcal
Fibre - 36 g

Minerals:

Barium - 3.7 mg
Boron - 3.2 mg
Calcium - 520 mg
Chromium - 0.12 mg
Cobalt - 0.03 mg
Copper - 0.8 mg
Iron - 18 mg
Magnesium - 140 mg
Manganese - 2.3 mg
Molybdenum - 0.05 mg
Phosphorus - 215 mg
Potassium - 1712 mg
Sodium - 12 mg
Sulfur - 222 mg
Zinc - 3.0 mg

250g