Ancient Egyptian Healthy Lifestyle and
Nutrition; a Gift from the Nile and Innovation by
Egyptian People
HIS 111A
Hannah Hankins
11-24-2014
The
environment surrounding the people of ancient Egypt was nothing less than hostile. Ancient
Egypt civilization centered in the Sahara, the largest desert of Africa. Yet, despite the vast dry
desert that surrounded Egypt, Egyptian’s were able to build a vast empire and sustain a constant
food supply for all its people. This seems like a daunting task, considering climate and large
populations of Egypt. However, The Egyptians were blessed with a gift, the Nile River. The
fertile soils created by the Nile River allowed a diverse variety of produce and grain to give the
Egyptian people a healthy diet rich in carbohydrates, vitamins, and protein. Furthermore,
Egyptians developed medicinal to improve its peoples’ health and food preservation practices to
store consumables cultivated by the Nile River across Egypt’s vast empire. The result of this
interaction between the Nile and agricultural innovation by Egyptians led to a healthy-lifestyle of
all Egyptian in the onset of the time of the New Kingdom era.
The Nile Valley, where the settlements of ancient Egyptian civilization were located,
stretched along the Nile River. The Nile River originates North of East Africa and flows through
today’s Egypt and Sudan. Due to heavy rains that occurred annually South of Africa, the Nile
River overflowed with water that came from the south. The waters eventually receded and left
moist and mineral rich soil for farming. The fertility of the Nile Valley, allowed opportunity for a
diverse plethora of crops to be grown. The diversity of crops provided by the Nile River gave the
Egyptians a diverse diet. Even the poor had a diet that included usually at least onions, dates,
beer, legumes, and bread.
Common vegetables included leafy greens, green onions, cucumbers, and peppers
(Nunn, 1996). During the Old Kingdom. Lettuce, white lotus and melons were available to the
Egyptian people. As time neared the Twentieth Dynasty many more vegetables were harvested
such as beans, cabbage, chickpeas, leaks, lentils, peas, and radish. Vegetables were eaten by
themselves, as added flavor to other foods, and as medicinal use. Vegetable provided essential
vitamins, minerals, and antioxidants. As more and more vegetation were being discovered and
harvested, Egyptians began to see the health effects of foods. Archeological findings of
medicinal texts found tablets discussing food as being treatments and beneficial to health. The
texts show the Egyptians knowledge of agriculture and emphasis on nutrition of Egyptians.
The first fruits grown in the Nile Valley included figs and dates. Like vegetables, as time
passed harvested fruits included, apples, carobs, grapes, olive, and plum. Egyptians would eat
them on their own, use them as a sweetener, and/or for medicinal purposes. Wine was one in
particular Egyptians used the most. Its antioxidants, phenolic compounds, and contents of
alcohol were used to both sooth and offer nutrients.
Fish and birds from the Nile, provided protein and essential fatty acids. Consequently,
legumes were the primary source of protein for Egyptians. Egyptians were primarily vegetarians
due to the availability of animals and religious beliefs that prevented the consumption of sacred
animals. Animals included birds and fish. Unless wealthy, most of the lower class consumed
meat sparingly. Only wealthy classes consumed meat including duck and cow. Milk was
considered a delicacy to Egyptians. Of Small consumption of meat resulted in low saturated fat
intake. Low saturated fat intake reduced likelihood of heart disease and obesity. Egyptians still
received an adequate amount of proteins and amino acids from legumes. Egyptians focused more
on grain as their primary food source than meat.
The cultivation of grain was one of the main crops that was most successful and
beneficial to the Egyptian diet. The Nile River made the perfect land for growing grains. The
moist soils of the Nile Valley allowed Egyptians to produce vast quantities of grain. One laborer
could cultivate enough grain for 20 people for a day (Nunn, 1996). Egyptians were able to grow
as many as 19 different types of grains in the Valley. However, the two primary grains included
emmer and barley. As mentioned in “Egyptians [ate] food with bread, and not bread with food”
(Briar, 1999). Grains were usually utilized to make both leavened and unleavened bread based on
Egyptians class level. All classes from pharaoh to poor consumed bread or some sort of grain as
their main meal component. They were often used to symbolize the God Osiris and present in
tombs as offerings to the Gods.
Looking at the consumption of grain from a nutrition point of view, grains served as a
carbohydrate and major source of calories. Consumption of cereals and breads gave Egyptians
the energy Egyptians needed to perform their everyday tasks. The processing to make bread did
reduce some of the nutrients provided by removing the shell of the grain, but maintained most of
its nutrients. In addition, grains were a good source of protein, fiber, and minerals. Fiber
sustained a digestion health and maintained glucose blood levels. It also maintained healthy
cholesterol.
Various grains provided different minerals that are needed to maintain a healthy diet.
This includes minerals such as folate, niacin, and iron. Since they could grow so many different
types of grain, Egyptians were able to consume various minerals. Although the excessive
consumption did lead to some tooth problems as shown in dental research analysis of mummies,
the increased uptake of grain prevented the consumption of sugary substances. The only
sweeteners that Egyptians possessed was honey, fruit, and A. Sugar cane required moist climate
and was not discovered by Egyptians yet. As a result, there was little to any tooth decay or
cavities.
In order to maintain their crops throughout the seasons, Egyptians developed an advanced
irrigation system. The system included building an abundance of banks canals along the Nile
River. The banks would flood during the rainy season in the South of Africa and then keep
during the non-raining seasons to maintain crops. In addition it would fertilize more and
concentrated areas of land. This lead to cultivation of more land and opportunities to farm and
since Egyptians had developed efficient preservation and storage skills, all of the crops could be
stored for later use or transported to more distant lands. In addition, Egyptians could use the
abundance of barley grown in order to ferment and use as alcohol. Without the abundance of
barley and storage, Egyptians may have not had enough grains considering the time it takes for
barley to ferment which usually amounted to about fourteen.
The preservation practices of fermentation, storage, drying, and salting of food by
Egyptians was the second factor that contributed to the healthy Egyptian diet. Because the
environment of Egypt was dry and hot, food easily spoiled. To keep the food from spoiling,
Egyptians learned to preserve and store food to maintain the nutrient quality and transport crops
grown in the Nile Valley to outer lands. Egyptians utilized the process of fermenting barley in
order to produce alcohol. “Egyptians exposed moistened, unmilled grain to the air in warm
conditions, it germinated and, after crushing, became malt” (Nunn, 1996). After malt was
produced Egyptians added it to yeast, let it set, and produced about seven percent beer. Egyptians
consumed beer most often daily. Wealthier classes were able to ferment and consume wine.
Water of the Nile River was not sanitized, and it was easy to consume harmful pathogens from
drinking water. Egyptian’s became aware of the risk of consuming unclean water, and reverted to
producing alcohol. Consuming alcohol reduced the likelihood of Egyptians being afflicted by
sickness and receive proper hydration. In addition, beer aided in the preservation of vitamin B,
K, C, and improved bone health. (Jugdaohsingh, 2006).
Early in the Old Kingdom era of Egypt, Egyptian’s began to dry their food. Produce and
leaves were dried in order to produce spices and herbs. Cumin, coriander, cinnamon, and dill
were discovered and used to add to other foods. They also provided some nutrients that were
maintained during the dehydration process.
Egyptians used salting to preserve its food. Though, drying did not work on preserving all
foods, salting food beforehand reduced some foods chances of rancidity and adding flavor. The
dry, hot climate of Egypt, was perfect for quickly salting and drying food. By drying food, meat,
fruit, and vegetables had lower moisture activity available. This prevented food from any
microbial growth and decay. It also created the opportunity to add nutrients from the spices and
herbs used to maintain some flavor in the dried food. Spices used by Egyptians included pepper,
coriander, and onions. Salt was the main additive used in the drying process. Attained from
limestone, Egyptians applied salt and spices to food, followed by leaving them out in the sun to
dehydrate. The result was dried fruit and dried meat.
Though not known by Egyptians, drying fruit concentrated its nutrients. It also allowed
for easier digestibility. Dried fruit provided concentrated amounts of Vitamin A, K, and E. It
also made the fruit sweeter and was probably more tasteful to Egyptians. The drying of meat
allowed for richer taste. Drying and salting the meat breaks down some of the peptide bonds
between amino acids. This in turn, makes the meat more tasteful and digestible by the body.
Since salting preserved the nutrients of food, Egyptians were able to transport food over
distances, without losing any nutrients.
Lastly, Egyptians learned to store grains to transport and maintain the nutrient quality of
grains. Egyptians built large silos to hold grains. Egyptians learned that grains and dried fruits
could be stored in large containers and would maintain freshness and lengthen the time before
decaying. In addition the storing of barley, prevented the barley from being affected by the
environment. Although pests did cause a problem in storage of barley and dried foods, it was
sufficient in storing food. Since Egyptians were able to store barley, Egyptians could always
have a reliable source of nutrients. No matter if harvests were, low preserved foods could be used
to prevent any likelihood of famine or malnutrition.
In summation, ancient Egypt placed a large emphasis on using food to increase their
health. Because of the diverse crops that were discovered and able to be cultivated in the Nile
Valley, Egyptians were able to receive a diet that consisted of various foods high in protein,
carbohydrates, vitamins, and minerals. In addition, Egyptians were able to experiment on food
preservation practices to bring out more nutrient qualities in food. Egyptian’s health shows that
the health of its people depends on the environment and efforts of the people to live a healthy
lifestyle. If the Egyptians did not work to improve its agriculture or study the benefits of food it
would not have been as successful and as long-lasting a civilization that it was.
Bibliography
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Cambridge: Cambridge UP, 1980. Print.
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consumption and increased bone mineral density: potential ethanol and non-ethanol
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4. Nunn, J. F. Ancient Egyptian Medicine. Norman: U of Oklahoma, 1996. Print.