Nopal: The Health Magic In The Edible Cactus Plant March 13 2016, 0 Comments
The Nopal cactus, also known as “prickly pear,” is an edible cactus plant native to the mountains of Mexico. It has been used since ancient times as both a food and as a medicine for its health benefits.
This vegetable-type edible cactus is popular in Mexico and other Central American countries, parts of Europe, the Middle East, India, North Africa and Australia.
The prickly pear plant has two different edible sections: the pad of the cactus (nopal), which can be treated like a vegetable and the pear (tuna), which can be treated like a fruit.
The nopal cactus grows wild throughout the American southwest down to South America and up to Canada.
With a soft but crunchy texture that also becomes a bit sticky (not unlike okra) when cooked, the nopal cactus tastes similar to a slightly tart green bean, asparagus, or green pepper.
Studies have shown that the pectin contained in the nopal cactus lowers levels of “Bad” cholesterol while leaving “Good” cholesterol levels unchanged.
Other study found that the fibrous pectin in the nopal cactus may lower diabetics need for insulin. Both fruits and pads of the nopal cactus are rich in slowly absorbedsoluble fibers that help keep blood sugar stable.
Fiber means Control. This means that you will have less cravings and feel fuller since Nopal is extremely high in fiber. Nopal also has a high vegetable protein that lessens cellulites and water retention in your body.
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