The Maya nut, also called breadnut or ramón among several other names, is low-fight, gluten-free, and rich in protein, calcium, potassium, zinc, and iron, as well as vitamins A, B, C and E. Throughout history, people have relied on the seed to survive drought, war and famine because it never becomes rancid, says Erika Volhman, the Director of the Maya Nut Institute, a nonprofit that works to promote traditional use and knowledge of the food.
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