Piki bread, made from blue cornmeal (Hopi)
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Thiamin | 0.2 MG | 13% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 2.9 MG | 18% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.5 MG | 32% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.8 MG | 5% | |
| Vitamin K (phylloquinone) | 0.2 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 184 MG | 14% | |
| Iron, Fe | 6.1 MG | 34% | |
| Magnesium, Mg | 181 MG | 43% | |
| Phosphorus, P | 374 MG | 30% | |
| Potassium, K | 604 MG | 13% | |
| Sodium, Na | 60 MG | 3% | |
| Zinc, Zn | 3.8 MG | 34% | |
| Copper, Cu | 0.3 MG | 32% | |
| Manganese, Mn | 1.8 MG | 79% | |
| Selenium, Se | 14.6 UG | 27% |
Nutrition Highlights
- High in dietary fiber (9.2g per 100g), supporting digestive health.
- Good source of Iron, Fe (34% DV).
- Good source of Magnesium, Mg (43% DV).
- Good source of Phosphorus, P (30% DV).
- Good source of Zinc, Zn (34% DV).
- Good source of Copper, Cu (32% DV).
About Piki bread, made from blue cornmeal (Hopi)
This traditional flatbread is crafted from finely ground blue cornmeal, a staple grain of the Hopi people in the American Southwest. The cornmeal is mixed with water and ash, then spread into paper-thin sheets and baked on hot stones. The resulting bread is crisp, delicate, and slightly nutty in flavor, with a distinctive blue-gray hue from the blue corn. The ash used in preparation adds important minerals and helps make certain nutrients more bioavailable.
Nutritionally, this bread offers several benefits. The blue cornmeal provides complex carbohydrates for sustained energy, along with a notable 9.2g of dietary fiber per 100g serving, supporting digestive health. It contains 9.1g of protein and a modest amount of healthy fats at 7.2g. The blue corn itself is rich in anthocyanins, the same beneficial plant compounds found in blueberries that act as antioxidants. While calorie-dense at 390 calories per 100g, the bread's nutrient density makes it a valuable traditional food.
In cooking, this bread is typically served as an accompaniment to stews, beans, or meat dishes. Its crisp texture makes it ideal for scooping up foods or crumbling over soups. Some people enjoy it with honey or jam as a simple snack. The bread stores well and can be kept for extended periods, making it practical for traditional food preservation. Its versatility and nutritional profile have helped maintain its importance in Hopi cuisine and among those interested in indigenous American foods.
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