October 7/Journal of Technology & Science -- "Residues from King palm (Archontophoenix alexandrae) processing were used for the production of flours, which were then chemically characterized. The protein content in these flours ranged from 3.62-9.75g/100g and was higher in sifted leaf flour (SLF)," investigators in Florianopolis, Brazil, report.
"The dietary fiber contents varied from 64-72g/100g. These values were high when compared to those of flours used in human nutrition. Analysis of anti-nutritional factors showed phytate contents to be below the levels that affected the bioavailability of minerals in human diet. Tannin contents were compatible with those found in legumes, between 0 and 2000mg/100g. These flours showed high mineral content, which suggested a possibility for them to be used as food supplement," wrote M.A. Vieira and colleagues, Federal University.