Wattle Seed as a Food Source  

There are many species of wattle (Acacia) with edible seed.

Forty-seven from more than twelve hundred native species have been identified by Maslin et al (Edible Wattle Seeds of Southern Australia, CSIRO Publishing, 1998) as having particular potential for production as a human food source in arid and semi-arid Australia.

Many species have a long tradition as a food source (40,000 years +) among the aboriginal populations of this area.

As with legumes, wattles are host to nitrogen-fixing Rhizobium bacteria and can grow productively in nitrogen-deficient soils. The seeds have uses and nutritional value comparable to peas, lentils and various beans including soya beans.

- High in protein, complex carbohydrate and fibre, and containing mono- and poly- unsaturated oils.
-Low glycaemic index
-Gluten free
-Can be processed into a wholemeal flour with similar properties to soya flour

A typical analysis would include:
-Protein 23%
-Available carbohydrate 26%
-Fibre 32%
-Oil 4%


© 2006 Qualabert IndigiScran Wattle Seed Flour