A large part of the Native American diet consisted of the "three sisters" -- squash, corn and beans. These items grew well together and were crops that were easy to support and harvest. Native Americans did eat other foods and the combination and quantities of what they consumed supported a lifestyle that involved a lot of physical work. The incidence of dietary related health conditions, including heart disease, obesity and diabetes, was much smaller than in today's society.
Squash
The Native Americans relied heavily on squash and grew several kinds, each of which were harvested at different points during the year. For example, summer squash was eaten during the warm months while pumpkins were harvested in the fall. Many types of squash were dried for food during the winter when crops could not be grown. Squash provides both vitamin A and C in varying amounts depending on the type. These vitamins support your immune system, promote wound healing and protect the health of your teeth. By including plenty of squash in their diets, Native Americans kept themselves healthy in a time when a doctor's care wasn't easy to come by.
Beans
Beans are considered a vegetable, and many varieties were grown in Native American gardens. Beans are a good source of protein, which make them a vital part of this culture, because meat wasn't readily available. Protein is important for your muscles, skin, hair, nails, internal organs and cells. Getting enough was important for the Native Americans because it kept them healthy enough to support their active way of life and offered them plenty of energy for hunting and gathering. Beans are also a good source of fiber, which supports healthy digestion, helps regulate cholesterol levels and prevents colon cancer. Fiber is also important for appetite control because it is digested slowly, which meant Native Americans would feel full longer.
Corn
Corn was an ideal food for the Native Americans because it is a good source of carbohydrates, which are your body's main source of fuel. Due to the nature of their lifestyle, having adequate energy supplies was vital to supporting the members of the various tribes. Corn also contains vitamin C and fiber. Corn could be eaten right off the cob, but the Native Americans used it to prepare corn bread, tortillas, soups, stews and popcorn, as well. It was a crop that could carry them through the winter and help them stay healthy because it could be dried and stored easily.
Accompaniments
Native Americans ate other types of food throughout the year, depending on what they could kill or harvest in the wild. Included among these items are greens, nuts, berries, watermelon and tree fruits. The animals that were most often hunted for meat were deer, elk, buffalo, rabbit, turkey and caribou. Native Americans who lived near water also ate fish and shellfish. The plant foods offered them antioxidants, which protect against the development of cancer and heart disease. Meat is a good source of protein and iron. Iron carries oxygen through the blood. Being deficient in iron would have left Native Americans feeling weak and tired.
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