Navajo frybread
Navajo frybread is a traditional Native American flatbread made from a simple dough of flour, baking powder, salt, and water, which is then deep-fried until golden and puffy. It serves as the base for the popular dish 'Indian tacos,' where it's topped with ingredients like ground beef, beans, cheese, lettuce, and salsa. This bread is a staple in Navajo cuisine and is widely enjoyed across the Southwestern United States.
🍽️ Nutrition at a glance
Navajo frybread is high in carbohydrates and fat due to the deep-frying process, providing quick energy but also contributing to a higher calorie count, typically around 300-500 calories per piece depending on size and preparation. It offers some iron and B vitamins from the enriched flour, but is generally low in protein and fiber unless topped with nutrient-rich ingredients.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 6 g |
| Carbs | 40 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Iron | 2.5 mg |
| Calcium | 60 mg |
| Potassium | 100 mg |
| Phosphorus | 80 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 2.5 mg |
| Folate | 60 mcg |
| Magnesium | 15 mg |
Per 1 piece (100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Navajo frybread has a complex history, originating from the forced relocation of the Navajo people in the 1860s when they received government rations of white flour, sugar, and lard. Nutritionally, while it's a beloved comfort food, its high-fat content from frying contrasts with traditional Native American diets that were richer in whole foods and leaner proteins.
