Hopi stew with blue corn dumplings
Hopi stew with blue corn dumplings is a traditional dish from the Hopi people of the American Southwest. It typically features a savory broth with vegetables like squash, beans, and sometimes meat, topped with dumplings made from blue cornmeal.
🍽️ Nutrition at a glance
This dish is primarily a good source of complex carbohydrates and fiber from the blue corn and vegetables. It provides a moderate amount of protein and is generally low in fat, with a rough calorie estimate of 300-400 kcal per serving.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 12 g |
| Carbs | 55 g |
| Fat | 8 g |
| Fiber | 9 g |
| Sugar | 5 g |
| Sodium | 480 mg |
| Potassium | 450 mg |
| Magnesium | 80 mg |
| Phosphorus | 180 mg |
| Iron | 2.5 mg |
| Zinc | 1.8 mg |
| Vitamin A | 120 µg RAE |
| Vitamin C | 15 mg |
| Thiamin (B1) | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Blue corn is a sacred crop for the Hopi, valued for its nutritional profile and deep cultural significance. The use of blue corn dumplings adds a unique, slightly nutty flavor and vibrant color that distinguishes this stew from other regional cuisines.
