Shoshone Bannock Roast
Shoshone Bannock Roast is a traditional, hearty dish from the Shoshone and Bannock peoples of the Great Basin region. It typically consists of a simple, unleavened bread dough made from flour, water, and fat, which is then formed into a loaf and roasted or baked, often with savory additions like rendered animal fat or dried meats.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates and fat, providing a dense, energy-rich meal. A typical serving offers a good amount of calories, along with some iron and B vitamins from the enriched flour.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 6 g |
| Carbs | 45 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 300 mg |
| Iron | 3 mg |
| Thiamin (B1) | 0.4 mg |
| Niacin (B3) | 4 mg |
| Folate | 80 mcg |
| Selenium | 15 mcg |
| Manganese | 0.8 mg |
| Phosphorus | 100 mg |
| Magnesium | 25 mg |
Per 1 piece (100 g) · estimated, varies by recipe
💡 What's interesting
Bannock is a culturally significant food with a history of adaptation, evolving from traditional ingredients to using European trade goods like wheat flour. Its simplicity and portability made it a vital staple for nomadic lifestyles and during seasonal gatherings.
