Nopales are a vegetable made from the young stem segments of prickly pear, carefully peeled to remove the spines. They are particularly common in their native Mexico. Farmed nopales are most often of the species Opuntia ficus-indica, although the pads of almost all Opuntia species are edible. They have a light, slightly tart flavor, and a crisp, mucilaginous texture.
Nopales are commonly used in Mexican cuisine in dishes such as huevos con nopales (eggs with nopal), or "tacos de nopales". Nopales are also an important ingredient in New Mexican cuisine, but are gaining popularity, especially in the United States.
Nopales are very rich in insoluble and especially soluble dietary fiber. They are also rich in vitamins (especially vitamin A, vitamin C, and vitamin K, but also riboflavin and vitamin B6) and minerals (especially magnesium, potassium, and manganese, but also iron and copper). Addition of nopales also reduces the glycemic effect of a mixed meal.
Each vegetarian capsule contains 500 mg of Opuntia ficus-india Concentrate, 2,5 mg Zinc, 10 µg Selenium, 10 µg Chrome, 0,3 mg Vitamin B1, 0,4 mg Vitamin B2, 5,0 mg Vitamin B3, 2,0 mg Vitamin B5, 0,3 mg Vitamin B6, 1 µg Vitamin B12, 0,12 mg Foläure and 5 µg Biotin.
Suitable for diabetics.
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