Food History: The diet of Roman gladiators

The August bank holiday weekend invited the people of Leodis (Leeds) [1] to step back in time and experience the atmosphere and excitement of a day at the Roman games. Tastes Of History’s mission was to offer visitors a chance to sample Roman period recipes of the sort we believe were available at public spectacles. We decided to recreate the food eaten by gladiators but that begged the question: what did they eat?

First clues

Archaeological excavations carried out in Ephesus, Türkiye uncovered a mass grave containing the bones of sixty-seven gladiators and one female who may have been a slave but is thought to be the spouse of one of the interned men. The bodies were identified as gladiators from a set of carved marble reliefs marking the grave that depicted fight scenes with dedications to fallen gladiators. None of the skeletons were complete but enough arm and leg bones, plus skulls and teeth, were preserved for anthropologists from the Institute of Forensic Medicine at the University of Bern and the Medical University of Vienna to investigate how the diet of gladiators compared to the rest of the population. Using spectroscopy, the researchers carried out isotopic analysis on the bone remains from the 2nd- to 3rd-century AD cemetery. Isotope analysis involves examining the ratios of certain isotopes, such as carbon and nitrogen, in bone collagen. This can indicate the types of foods consumed over a long period. The results from Ephesus revealed elevated strontium levels indicative of a diet rich in plant-based foods since plants absorb strontium from the soil more readily than animals do. The carbon and nitrogen isotope ratios also indicated a predominantly vegetarian diet, with little reliance on animal protein.

From the analysis the researchers were able to partially reconstruct the gladiators’ diets. The results, however, did not appear to suggest that the men were rippling with muscle as so often depicted in films, on television or indeed in classical art. Instead, the evidence advocated that favouring a carbohydrate rich diet of legumes with little animal protein meant the gladiators’ abdominals and pectorals were likely covered in a layer of subcutaneous fat. It is hypothesised that the extra fat layer acted as a form of protection, with nerve endings being less exposed and bleeding wounds potentially less serious. Perhaps strangely to modern eyes, this increased body mass may have offered a more satisfying spectacle since gladiators could sustain bloody wounds, but, because they were shallow could keep on fighting.

Ancient voices

The relatively meat-free diet is mentioned in Pliny’s Naturalis historia (“Natural History”) XVIII.72 where he refers to gladiators as hordearii, or “barley eaters”. The nickname highlights the central role of barley in their diet which, as the Ephesus study has shown, was predominantly vegetarian, rich in carbohydrates and low in animal proteins. It seems a staple of gladiators’ diets was a porridge-like meal called “puls”. Cato the Elder records that puls was made with barley and fava beans boiled for a long time along with onion, vinegar and garlic. It also noteworthy that Galen of Pergamum, a Greek physician at the time, wrote that: “There is also much use made of fava beans. Our gladiators eat a great deal of this food every day, making the condition of their body fleshy – not compact, dense flesh like pork but flesh that is somehow more flabby.”

The gladiators’ fare would have met the energy demands of rigorous training and combat as carbohydrates are the body’s preferred energy source, especially during high-intensity activities. So it seems that 2,000 years ago the diet of these elite fighters included:

• Barley and Wheat: Grains were the staple of the gladiator diet. Barley was favoured over wheat as it was less expensive, more widely available, but also had a higher nutritional content and contributed to increased body mass. It provided a significant source of complex carbohydrates essential for sustained energy. Barley was often prepared as a porridge or bread.

• Legumes: Beans, lentils, and other legumes were crucial for their protein content. In a diet low in meat, beans and lentils provided the necessary amino acids for repairing and growing muscle. They also contain essential minerals like iron and magnesium, important for overall health.

• Oils and Fats: Olive oil was a common addition, providing healthy monounsaturated fats necessary for energy and bodily functions. It was used for cooking and possibly as a dressing for grains and legumes, and contributed to the caloric intake necessary for intense physical activity.

• Fruits and Vegetables: While not as prominently featured as grains and legumes, fruits like figs and vegetables such as cabbage and onions provided vitamins, antioxidants, and fibre. These foods helped prevent deficiencies and supported overall health.

Meat was not a significant part of the gladiator diet, partly due to economic reasons as meat was more expensive and less accessible. Indeed, meat consumption in ancient Rome was often associated with wealth and higher social status. Gladiators, being slaves or lower-class citizens, had limited access to it. Moreover, feeding large numbers of gladiators required cost-effective solutions and grains and legumes were less expensive and could be stored in large quantities without spoiling quickly. As we have seen, a diet high in meat was not considered necessary for the type of physique gladiators aimed to maintain.

The “Ash Drink” Tonic

The study also showed the gladiators’ bones had a higher density compared to the general population. This could be attributed to their rigorous training and the consumption of calcium-rich foods or supplements. Indeed, the higher strontium-calcium ratios present in their bones supports the notion that the gladiators at Ephesus may have drunk a tonic of ashes (“cinis lixivus potus”) as described by Pliny (Naturalis historia XVIII.72, XXXVI.203). This supplement was made from plant ashes likely containing calcium carbonate and magnesium crucial for bone health and muscle function. Mixed with water or possibly vinegar, if consumed regularly the lye tonic would have aided recovery after intense training sessions by replenishing lost minerals.

Conclusion

The diet of Roman gladiators was a carefully structured regimen designed to meet the physical demands of their profession while balancing economic and practical factors. Predominantly vegetarian and rich in carbohydrates from barley and legumes, the diet provided sustained energy, contributed to increased body mass for protection, and supported overall health. The scientific analysis of gladiator remains from Ephesus has confirmed historical accounts, revealing a diet low in animal protein and high in plant-based foods. The consumption of mineral-rich tonics like the ash drink further highlights the understanding of nutrition and recovery practices in ancient times.

While their lives could be brutal and short, the archaeological evidence from Ephesus and contemporary writing reveal that significant investment was made in gladiators. Training schools (ludi; sing. ludus) had heated floors for winter use, baths, infirmaries, plumbing, and often a nearby cemetery. Although slaves, the men and women likely received superior medical care than average; a sensible precaution to protect the trainer/manager’s (Latin: lanista) investment. Indeed, the aforementioned Galen, whose theories and research deeply influenced the medical field for centuries, honed his skills in ludi.

Bon appétit!

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References:

Gray, C., (2024), “Roman Gladiators Probably Weren't as Ripped as Hollywood Wants You to Believe – Here's What They Ate”, Men’s Health, available online (accessed 18 August 2025).

Ngo, R., (2024), “What Did Gladiators Eat?”, Bible History Daily, Biblical Archaeology Society, available online (accessed 18 August 2025).

Nucilli, R., (2018), “Gladiator Diets Were Carb-Heavy, Fattening, and Mostly Vegetarian”, Atlas Obscura, available online (accessed 18 August 2025).

World History Edu, (2024), “What foods did Roman Gladiators eat?”, available online (accessed 18 August 2025).

Endnotes:

1. The Roman name for Leeds in West Yorkshire is given as “Leodis” (or Loidis) in the Venerable Bede’s Historia Ecclesiastica Gentis Anglorum (“Ecclesiastical History of the English People”, AD 731). ▲