Fructose does not require insulin to be metabolized making it safe for diabetics. The high rate of dietary fiber, pads are 25% fiber, causes the nutrients in mesquite to be absorbed slowly preventing the spikes and valleys in blood sugar.
With a glycemic index of 25, mesquite requires a longer time to digest then many grains. The digestive time for mesquite is to 4 to 6 hours unlike wheat that digests in 1 to 2 hours.
These factors result in a food that maintains a constant blood sugar for a sustained time and as a result prevents hunger. Here is a food that supports the diabetic’s diet and helps maintain a healthy insulin system in those not affected with blood sugar problem.
Mesquite flour not only stabilizes blood sugar but it tastes great with a sweet, slightly nutty with a hint of molasses flavor. Further this food delivers a big hit of nutritional value.
It is high in dietary fiber and protein including lysine. The ground pods are between 11% and 17% protein. Mesquite is a good source of calcium, magnesium, potassium, iron, and zinc. Mesquite is low carbohydrate, low glycemic and low in fat.
The bean pods should be harvested early before they begin to dry and harden. They can be eaten raw or boiled like green beans. When eaten raw they have a bitter sweet green apple taste, which I enjoy.