552:
22:
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402:
437:) to boil corn in early cultures which did not have cooking vessels robust enough to put directly on fire or coals. In limestone regions like those in Guatemala and southern Mexico, heated chunks of limestone would naturally be used, and experiments show that hot limestone makes the cooking water sufficiently alkaline to cause nixtamalization. Archaeological evidence supporting this possibility has been found in southern Utah, United States.
3074:
695:. In this process, corn or corn meal is first partially hydrated in hot water, so that enzymes can penetrate the grain, then soaked briefly (for approximately 30 minutes) at 50–60 °C (122–140 °F) in an alkaline solution containing protease enzymes. A secondary enzymatic digestion may follow to further dissolve the pericarp. The resulting nixtamal is ground with little or no washing or hulling.
102:
86:
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3098:
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588:, and some starches disperse into the liquid. Certain chemicals from the germ are released that allow the cooked grains to be ground more easily, yet make dough made from the grains less likely to tear and break down. Cooking changes the grain's protein matrix, which makes proteins and nutrients from the
568:
at or near the mixture's boiling point. After cooking, the maize is steeped in the cooking liquid for a period. The length of time for which the maize is boiled and soaked varies according to local traditions and the type of food being prepared, with cooking times ranging from a few minutes to an
698:
By pre-soaking the maize, minimizing the alkali used to adjust the pH of the alkaline solution, reducing the cooking temperature, accelerating processing, and reusing excess processing liquids, enzymatic nixtamalization can reduce the use of energy and water, lower nejayote (alkaline wastewater)
555:
Dry maize, boiled in lime (right) and untreated (left). In this case, typical of El
Salvador, a pound of maize (454 g) is boiled with a tablespoon of lime (15 mL) for 15 minutes, left to stand for a few hours, and washed with fresh water. The hulls are removed, and the kernels ground into
869:
251:
Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.
720:
are also improved. It was originally thought that the anti-pellagra action stems from increased availability of niacin (compared to a hemicellulose-bound form called "niacytin"), but multiple experiments have disproven this theory.
491:, the absence of certain amino acids that maize is deficient in. Maize cooked with lime or other alkali provided bioavailable niacin to Mesoamericans. Beans provided the otherwise missing amino acids required to balance maize for
429:
was originally cultivated. There is no precise date when the technology was developed, but the earliest evidence of nixtamalization is found in
Guatemala's southern coast, with equipment dating from 1200 to 1500 BC.
707:
The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. The processing renders the protein more digestible, allowing tryptophan to be absorbed by humans. Humans can convert
533:
In the United States, European settlers did not always adopt the nixtamalization process, except in the case of hominy grits, though maize became a staple among the poor of the southern states. This led to endemic
263:. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods in the production of
627:
The prepared grain is called hominy or nixtamal. Nixtamal has many uses, contemporary and historic. Whole nixtamal may be used fresh or dried for later use. Whole nixtamal is used in the preparation of
538:
in poor populations throughout the southern US in the early 20th century. A more varied diet and fortification of wheat flour, the other staple food, have essentially eliminated this deficiency.
530:
produce sodium carbonate from ashes of various native plants and trees. Some contemporary Maya use calcium salts in the form of ashes of burnt mussel shells or heated limestone.
1363:, Jackson, David S. & Sahai, Deepak, "Enzymatic process for nixtamalization of cereal grains", issued 2002-08-06, assigned to NuTech Ventures Inc
624:, depending on the process. This hulling is performed by hand, in traditional or very small-scale preparation, or mechanically, in larger scale or industrial production.
503:
The spread of maize cultivation in the
Americas was accompanied by the adoption of the nixtamalization process. Traditional and contemporary regional cuisines (including
1514:
526:, no longer use the process. In some Mesoamerican and North American regions, dishes are still made from nixtamalized maize prepared by traditional techniques. The
724:
Secondary benefits can arise from the grain's absorption of minerals from the alkali used or from the vessels used in preparation. These effects can increase
2489:
1858:
862:"Nixtamalization, a Mesoamerican technology to process maize at small-scale with great potential for improving the nutritional quality of maize based foods"
699:
production, decrease maize lost in processing, and shorten the production time (to approximately four hours) compared to traditional nixtamalization.
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580:, are highly soluble in alkaline solutions, the kernels soften and their pericarps (hulls) loosen. The grain hydrates and absorbs calcium or
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259:
made from untreated ground maize is unable by itself to form a dough on addition of water, nixtamalized cornmeal will form a dough, called
572:
During cooking and soaking, a number of chemical changes take place in the grains of maize. Because plant cell wall components, including
43:
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1009:"Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups"
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in corn and the tryptophan within is unavailable without processing. A population that depends on untreated maize as a
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1418:
Smith, C. Wayne, Javier Betrán and E. C. A. Runge (editors). Corn: Origins, History and
Technology (2004) p. 275
433:
How nixtamalization was discovered is not known, but one possibility may have been through the use of hot stones (see
1008:
671:
The term hominy may refer to whole, coarsely ground, or finely ground nixtamal, or to a cooked porridge (also called
604:), containing dissolved hull, starch, and other corn matter, is decanted and discarded (or sometimes used for making
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can also be used to describe the removal of the pericarp from any grain by an alkali process, including maize,
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enzymes to accelerate the changes that occur in traditional nixtamalization, a technique borrowed from modern
3021:
1865:
1571:
1566:
1398:
Kulp, Karen and Klaude J. Lorenz (editors). Handbook of Cereal
Science and Technology (2000), p. 670.
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bark paper). The kernels are washed thoroughly of remaining nejayote, which has an unpleasant flavor. The
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Pre-Columbian
Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica
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The nixtamalization process was very important in the early
Mesoamerican diet, as there is very little
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The labels on packages of commercially sold tortillas prepared with nixtamalized maize usually list
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Nixtamalized corn has several benefits over unprocessed grain: It is more easily ground, its
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Ellwood, Emily C.; Scott, M. Paul; Lipe, William D.; Matson, R.G.; Jones, John G. (2013).
909:– Section 5.2 "Lime-treated maize (part II)", Section 8 "Improvement of maize diets"
717:
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also used calcium hydroxide (also known as "cal"), while the tribes of North
America used
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Diabetes As a
Disease of Civilization: The Impact of Culture Change on Indigenous People
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in corn proteins is made more available for human absorption, thus helping to prevent
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An alternative process for use in industrial settings has been developed known as
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Davidson, Alan. Oxford
Companion to Food (1999), "Nixtamalization", p. 534.
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961:(in Spanish) (1st ed.). México City: El Colegio de México. p. 137.
584:(depending on the alkali used) from the cooking solution. Starches swell and
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is used in written English, however, it almost exclusively refers to maize.
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Lime and ash are highly alkaline: the alkalinity helps the dissolution of
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McGee, Harold. On Food and Cooking, 2nd Edition (2004) p. 477-478
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897:. Rome: Food and Agriculture Organization of the United Nations. 1992.
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202:. The term can also refer to the removal via an alkali process of the
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In the first step of nixtamalization, kernels of dried maize are
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as an ingredient in English, while the Spanish versions list
1115:"Guatemalan Tortillas: How To Make Them And Why To Eat Them"
808:"The Destruction of Aflatoxins in Corn by "Nixtamalización""
569:
hour, and soaking times from a few minutes to about a day.
518:
The process has not substantially declined in usage in the
448:
civilizations developed nixtamalization using slaked lime (
157:
142:
136:
1283:"Technological Limitations of the Nixtamalization Process"
160:
352:
342:
306:
300:
148:
124:
1335:"What's the difference between corn meal and corn masa?"
922:
On Food and Cooking: The Science and Lore of the Kitchen
1309:"Selective Nixtamalization of Fractions of Maize Grain"
866:
Food Based Approaches for a Healthy Nutrition in Africa
817:. Berlin Heidelberg: Springer-Verlag. pp. 39–49.
743:
Nixtamalization significantly deactivates (by 90–94%)
636:, and other foods. Ground fresh nixtamal is made into
421:
The process of nixtamalization was first developed in
1166:
Rucker, Robert B.; Zempleni, Janos; Suttie, John W.;
154:
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479:risks malnourishment and is more likely to develop
151:
139:
369:, and others. When the unaltered Spanish spelling
957:Días Roig, Mercedes; Miaja, María Teresa (1979).
1228:. Archived from the original on February 2, 2011
592:of the kernel more available to the human body.
299:, the word for the product of this procedure is
1378:Coe, Sophie. America's First Cuisines (1994).
855:
853:
851:
849:
728:(by 750%, with 85% available for absorption),
2483:
1445:
600:After cooking, the alkaline liquid (known as
383:
370:
330:
8:
1262:"Nixtamalization, a Mesoamerican technology"
982:Staller, John E.; Carrasco, Michael (2009).
2762:
2623:
2519:
2490:
2476:
2468:
1798:
1452:
1438:
1430:
664:flour, and is reconstituted and used like
105:Bowl of hominy (nixtamalized corn kernels)
1046:Jennie Rose Joe; Robert S. Young (1993).
66:Learn how and when to remove this message
1727:International corn production statistics
1204:. J. J. Augustin Publisher. p. 57.
986:. Berlin: Springer-Verlag. p. 317.
29:This article includes a list of general
1138:Human Nutrition in the Developing World
887:
885:
883:
881:
879:
815:Mycotoxins in Food, Feed and Bioweapons
772:
560:. Exact methods vary by use and region.
1239:
1141:. Food & Agriculture Org. p.
321:
315:
171:) is a process for the preparation of
712:into niacin, thus helping to prevent
341:). The Nahuatl word is a compound of
336:
7:
3081:
1173:Handbook of Vitamins, Fourth Edition
456:) to create alkaline solutions. The
3097:
872:from the original on March 5, 2018.
460:people to the north of the ancient
229:are reduced by up to 97%–100% (for
179:, in which the grain is soaked and
80:Procedure for preparing corn to eat
1341:from the original on July 13, 2011
1315:from the original on July 28, 2011
1289:from the original on July 14, 2011
860:Wacher, Carmen (January 1, 2003).
35:it lacks sufficient corresponding
14:
1013:Journal of Archaeological Science
806:Doralinda Guzmán-de-Peña (2010).
656:. Dried and ground, it is called
3096:
3088:
3080:
3073:
3072:
3063:
3053:
114:
20:
2889:Indirect grilling/Plank cooking
780:Thigpen, Susan (October 1983).
1202:The Aztec and Maya Papermakers
813:. In M. Rai; A. Varma (eds.).
675:) prepared from any of these.
566:cooked in an alkaline solution
1:
2123:List of tortilla-based dishes
612:is then removed, leaving the
405:Dried, treated maize sold in
357:"unformed/cooked corn dough,
326:), which in turn has yielded
1080:Linda Murray Berzok (2005).
959:Naranja dulce, limón partido
925:. New York, New York (USA):
2731:Bain-marie (Double boiling)
1771:National Cornbread Festival
1737:Three Sisters (agriculture)
1135:Latham, Michael C. (1997).
823:10.1007/978-3-642-00725-5_3
3157:
3017:List of cooking appliances
2509:List of cooking techniques
1198:von Hagen, Victor Wolfgang
1176:. CRC Press. p. 192.
782:"Hominy – Mountain Recipe"
206:from other grains such as
97:production in rural Mexico
3050:
2506:
1246:: CS1 maint: unfit URL (
1033:10.1016/j.jas.2012.05.044
685:enzymatic nixtamalization
679:Enzymatic nixtamalization
384:
371:
331:
894:Maize in human nutrition
750:Fusarium verticillioides
487:, niacin deficiency, or
283:, and many other items.
3022:List of cooking vessels
2592:Grilling (charbroiling)
353:
343:
307:
301:
191:(but sometimes aqueous
50:more precise citations.
2597:Roasting (traditional)
1732:List of popcorn brands
561:
418:
380:corn treated with lime
106:
98:
1537:Quality Protein Maize
1361:US patent 6428828
1052:. Walter de Gruyter.
919:Harold McGee (2004).
756:Fusarium proliferatum
554:
404:
323:[neʃtaˈmalːi]
317:[niʃtaˈmalːi]
104:
88:
3131:Mesoamerican cuisine
1510:Genetically modified
1337:. November 4, 2010.
1083:American Indian Food
716:. Other measures of
620:with or without the
217:value is increased,
198:), washed, and then
1776:Sweet Corn Festival
1168:Donald B. McCormick
1086:. Greenwood Press.
1025:2013JArSc..40...35E
786:The Mountain Laurel
644:) and used to make
520:Mesoamerican region
481:deficiency diseases
454:potassium hydroxide
338:[nistaˈmal]
3121:Cooking techniques
2894:Stir frying (chao)
1971:Mămăligă în pături
1679:Maize streak virus
562:
419:
385:maíz nixtamalizado
225:are improved, and
187:solution, usually
107:
99:
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3107:
3037:Food preservation
2961:Burying in ground
2854:Carryover cooking
2842:
2841:
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2615:
2614:
2561:Roasting (modern)
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1626:Corn construction
1226:"What is Hominy?"
1211:978-0-87817-206-1
1183:978-1-4200-0580-6
1093:978-0-313-32989-0
1059:978-3-11-013474-2
993:978-1-4419-0471-3
936:978-0-684-80001-1
832:978-3-642-00724-8
450:calcium hydroxide
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2140:Pastel de choclo
2076:Breads and cakes
1859:Public relations
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929:. p. 478.
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718:protein quality
705:
681:
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513:Mexican cuisine
501:
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372:nixtamalización
363:nixtamalization
328:Mexican Spanish
312:
289:
117:
113:
110:Nixtamalization
81:
72:
61:
55:
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42:Please help to
41:
25:
21:
12:
11:
5:
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2803:Shallow frying
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1963:
1958:
1953:
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1946:Ginataang mais
1943:
1938:
1933:
1928:
1923:
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1911:Corn crab soup
1908:
1903:
1898:
1893:
1891:Binte biluhuta
1888:
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1877:Soups, stews,
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398:
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288:
285:
269:tortilla chips
79:
74:
73:
28:
26:
19:
13:
10:
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6:
4:
3:
2:
3153:
3142:
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2829:Gentle frying
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2724:Indirect heat
2722:
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2426:
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2408:Colada morada
2406:
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2403:Chicha morada
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2222:
2219:
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2201:
2197:
2191:
2188:
2186:
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2178:
2176:
2173:
2171:
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2166:
2163:
2161:
2158:
2156:
2153:
2151:
2148:
2146:
2143:
2141:
2138:
2136:
2135:Makki di roti
2133:
2131:
2128:
2124:
2121:
2120:
2119:
2118:Corn tortilla
2116:
2114:
2111:
2109:
2106:
2104:
2101:
2099:
2096:
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2089:
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2074:
2068:
2065:
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2028:
2025:
2024:
2022:
2018:
2012:
2009:
2007:
2004:
2002:
1999:
1997:
1994:
1992:
1989:
1987:
1984:
1982:
1979:
1977:
1974:
1972:
1969:
1967:
1964:
1962:
1959:
1957:
1956:Hasty pudding
1954:
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1949:
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1932:
1929:
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1875:
1867:
1864:
1860:
1857:
1856:
1855:
1854:High-fructose
1852:
1850:
1849:Glucose syrup
1847:
1846:
1845:
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1765:
1764:Field of Corn
1761:
1759:
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1750:
1748:
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1738:
1735:
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1715:United States
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1700:
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1661:
1659:
1657:
1653:
1647:
1646:Popcorn maker
1644:
1642:
1639:
1637:
1634:
1632:
1631:Maize milling
1629:
1627:
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1466:
1462:
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1448:
1443:
1441:
1436:
1435:
1432:
1425:
1424:0-471-41184-1
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1414:0-684-80001-2
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1394:0-19-211579-0
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1384:0-292-71159-X
1381:
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1263:
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1243:
1227:
1221:
1218:
1213:
1207:
1203:
1199:
1193:
1190:
1185:
1179:
1175:
1174:
1169:
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1154:
1152:9789251038185
1148:
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739:
735:
731:
727:
722:
719:
715:
711:
702:
700:
696:
694:
690:
687:, which uses
686:
678:
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674:
669:
667:
663:
659:
655:
651:
647:
643:
639:
635:
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625:
623:
619:
615:
611:
607:
603:
595:
593:
591:
587:
583:
579:
575:
574:hemicellulose
570:
567:
559:
553:
546:
541:
539:
537:
531:
529:
525:
521:
516:
514:
510:
509:Aztec cuisine
506:
498:
496:
494:
490:
486:
482:
478:
474:
469:
467:
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286:
284:
282:
278:
274:
270:
266:
262:
258:
253:
249:
247:
243:
239:
238:hemicellulose
234:
232:
228:
224:
220:
216:
211:
209:
205:
201:
197:
194:
190:
186:
182:
178:
174:
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83:
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67:
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45:
39:
38:
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27:
18:
17:
2903:Device-based
2847:Mixed medium
2700:Slow cooking
2530:Dry roasting
2423:Corn whiskey
2221:Corn fritter
2199:Fried dishes
2001:Suam na mais
1936:Creamed corn
1916:Corn pudding
1906:Corn chowder
1879:and porridge
1866:High-maltose
1839:Steep liquor
1794:Maize dishes
1780:
1762:
1669:Corn allergy
1635:
1355:
1343:. Retrieved
1329:
1317:. Retrieved
1303:
1291:. Retrieved
1277:
1265:. Retrieved
1256:
1230:. Retrieved
1220:
1201:
1192:
1172:
1161:
1137:
1130:
1118:. Retrieved
1109:
1097:. Retrieved
1082:
1075:
1063:. Retrieved
1048:
1041:
1019:(1): 35–44.
1016:
1012:
1002:
983:
977:
958:
952:
940:. Retrieved
921:
914:
893:
865:
836:. Retrieved
814:
801:
791:November 17,
789:. Retrieved
785:
775:
754:
748:
747:produced by
742:
723:
706:
697:
684:
682:
670:
665:
661:
657:
637:
626:
601:
599:
571:
563:
557:
532:
517:
505:Maya cuisine
502:
470:
439:
432:
420:
415:Mexican peso
379:
377:
362:
361:". The term
290:
254:
250:
235:
212:
193:alkali metal
109:
108:
82:
77:
62:
53:
34:
3102:WikiProject
3042:Food safety
2930:Slow cooker
2915:Microwaving
2808:Stir frying
2793:Deep frying
2587:Charbroiler
2388:Champurrado
2337:Maque choux
2312:Huitlacoche
2292:Corn relish
2282:Corn flakes
2260:Other foods
2246:Milho frito
2113:Corn cookie
2103:Chipa guasu
1819:Mielie-meal
1802:Ingredients
1758:Corn School
1753:Corn Palace
1711:By country
1641:Wet-milling
1345:January 31,
1319:January 31,
1293:January 31,
1267:January 31,
1232:January 31,
1099:October 15,
1065:October 15,
942:January 23,
761:carcinogens
660:or instant
658:masa harina
489:kwashiorkor
477:staple food
452:) and lye (
423:Mesoamerica
397:Mesoamerica
351:ashes" and
215:nutritional
175:, or other
56:August 2010
48:introducing
3115:Categories
2976:Fermenting
2910:Air frying
2859:Barbecuing
2798:Pan frying
2778:Blackening
2705:Smothering
2649:Parboiling
2602:Rotisserie
2549:Convection
2523:Conduction
2501:techniques
2297:Corn sauce
2175:Spoonbread
2130:Johnnycake
1689:Production
1664:BBCH-scale
1619:Processing
1563:By origin
1475:Amylomaize
767:References
745:mycotoxins
710:tryptophan
640:(nixtamal
596:Extraction
586:gelatinize
435:pot boiler
411:US quarter
409:, Mexico (
313:pronounced
308:nextamalli
302:nixtamalli
273:corn chips
242:tryptophan
231:aflatoxins
227:mycotoxins
196:carbonates
91:lithograph
31:references
2884:Fricassee
2874:Deglazing
2766:High heat
2759:Fat-based
2736:Sous-vide
2695:Simmering
2659:Reduction
2644:Decoction
2634:Blanching
2627:High heat
2580:Radiation
2433:Pinolillo
2428:Mazamorra
2413:Corn beer
2366:Beverages
2357:Succotash
2332:Maja maíz
2241:Hushpuppy
2211:Corn chip
2108:Cornbread
2057:Nacatamal
1926:Corn stew
1921:Corn soup
1702:Corn crib
1674:Corn smut
1656:Pathology
1552:Varieties
1468:Varieties
1120:August 3,
838:April 12,
646:tortillas
614:endosperm
590:endosperm
582:potassium
295:language
287:Etymology
271:(but not
265:tortillas
189:limewater
3094:Cookbook
3078:Category
3010:See also
2986:Pickling
2944:Non-heat
2864:Braising
2834:Sweating
2822:Low heat
2813:Sautéing
2783:Browning
2746:Steaming
2710:Steeping
2690:Poaching
2685:Infusion
2680:Creaming
2675:Coddling
2668:Low heat
2654:Shocking
2607:Toasting
2571:Barbecue
2453:Tesgüino
2418:Corn tea
2267:Alivenci
2251:Sorullos
2226:Corn nut
2216:Corn dog
2067:Pasteles
1996:Sagamite
1966:Mămăligă
1901:Cocoloși
1809:Cornmeal
1720:Tanzania
1339:Archived
1313:Archived
1287:Archived
1242:cite web
1200:(1944).
1170:(2010).
927:Scribner
870:Archived
714:pellagra
689:protease
610:pericarp
602:nejayote
536:pellagra
485:pellagra
483:such as
466:soda ash
425:, where
332:nixtamal
257:cornmeal
246:pellagra
204:pericarp
185:alkaline
95:tortilla
89:An 1836
3086:Commons
3001:Souring
2996:Salting
2981:Juicing
2956:Brining
2773:Basting
2715:Stewing
2639:Boiling
2566:Smoking
2540:Searing
2499:Cooking
2448:Tejuino
2352:Popcorn
2277:Conkies
2272:Binatog
2231:Cornick
2098:Cachapa
2062:Pamonha
2047:Hallaca
2042:Guanime
2020:Tamales
1986:Polenta
1981:Pashofa
1961:Kačamak
1931:Cou-cou
1746:Culture
1697:Biofuel
1572:Ecuador
1567:Bolivia
1542:Shoepeg
1525:MON 863
1520:MON 810
1021:Bibcode
726:calcium
654:pupusas
650:tamales
616:of the
547:Cooking
542:Process
458:Chibcha
392:History
367:sorghum
354:tamalli
297:Nahuatl
291:In the
277:tamales
208:sorghum
44:improve
2971:Drying
2966:Curing
2879:Flambé
2788:Frying
2556:Baking
2443:Tejate
2393:Chicha
2347:Pinole
2322:Kuymak
2317:Kenkey
2307:Hominy
2185:Totopo
2160:Sloosh
2155:Pupusa
2052:Humita
2037:Binaki
2032:Tamale
1991:Pozole
1834:Starch
1785:(film)
1610:Stover
1605:Kernel
1532:Purple
1422:
1412:
1402:
1392:
1382:
1367:
1208:
1180:
1149:
1090:
1056:
990:
965:
933:
901:
829:
736:, and
734:copper
652:, and
634:menudo
630:pozole
578:pectin
511:, and
499:Spread
473:niacin
407:Oaxaca
344:nextli
281:hominy
255:While
219:flavor
200:hulled
183:in an
181:cooked
33:, but
3136:Maize
2991:Purée
2951:Aging
2438:Pozol
2383:Cauim
2373:Atole
2302:Gofio
2190:Wotou
2150:Proja
2088:Bollo
2083:Arepa
2027:Acaçá
2011:Xarém
2006:Ugali
1951:Grits
1886:Banku
1844:Syrup
1593:Parts
1577:Italy
1547:Sweet
1505:Flour
1500:Flint
1495:Field
811:(PDF)
642:dough
618:grain
606:amate
524:Huron
446:Mayan
442:Aztec
427:maize
359:tamal
293:Aztec
223:aroma
177:grain
173:maize
2342:Mote
2180:Talo
2165:Sope
2145:Piki
2093:Broa
1976:Mush
1941:Fufu
1896:Bulz
1829:Samp
1814:Masa
1582:Peru
1559:Waxy
1515:List
1490:Dent
1485:Blue
1480:Baby
1420:ISBN
1410:ISBN
1400:ISBN
1390:ISBN
1380:ISBN
1347:2011
1321:2011
1295:2011
1269:2011
1248:link
1234:2011
1206:ISBN
1178:ISBN
1147:ISBN
1122:2018
1101:2007
1088:ISBN
1067:2007
1054:ISBN
988:ISBN
963:ISBN
944:2013
931:ISBN
899:ISBN
840:2019
827:ISBN
793:2013
753:and
738:zinc
730:iron
673:samp
666:masa
662:masa
638:masa
622:germ
576:and
558:masa
528:Hopi
462:Inca
444:and
440:The
413:and
349:lime
267:and
261:masa
233:).
221:and
2620:Wet
2516:Dry
1824:Oil
1782:Zea
1600:Cob
1143:183
1029:doi
819:doi
740:.
320:or
305:or
275:),
93:of
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1285:.
1244:}}
1240:{{
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1017:40
1015:.
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864:.
848:^
825:.
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732:,
668:.
648:,
632:,
507:,
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279:,
248:.
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164:ən
158:eɪ
2491:e
2484:t
2477:v
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1439:v
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161:ʃ
155:z
152:ˈ
149:ɪ
146:l
143:ə
140:m
137:ə
134:t
131:s
128:k
125:ɪ
122:n
119:ˌ
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