The cactus is not a great unknown for us, at least in the field of decoration.
There are about 4000 species of cactus worldwide, 700 of which are Mexican. These plants have the capacity to maintain a lot of water in itself by absorbing it, and they keep high amount of nutrients so that they can subsist in adverse conditions.
The Food and Agriculture Organization of the United Nations (FAO) has revealed the existence of the cactus as a highly beneficial food.
The cactus is a plant widely used in lots of cultures because it is rich in vitamins A, B and C, and minerals such as potassium, calcium and magnesium. This makes it a very attractive ingredient.
Properties of the cactus:
- The cactus has anti-inflammatory and antioxidant properties that help protect brain cells.
- It is a plant used for slimming: it has the ability to block fat reserves, prevent them from accumulating and use them as energy.
- The cactus is depurative and diuretic thanks to its high fiber content.
It should not be used if you are pregnant or breastfeeding. Neither should children under 12 years old.
How do you introduce it into your diet?
In Spain it is still not very common in our gastronomy, although it is beginning to be seen in some specialized markets or gourmet restaurants.
In the different cultures that already enjoy this delicacy, it is introduced into the gastronomy in various ways: grilled, boiled with a little water, onion, lemon and oregano, breaded, in salads, and even stuffed with other ingredients such as cheese and vegetables.
DO YOU DARE?
All the photos have been taken in the Majorelle garden in Marrakesh, where there are more than 30 species of cactus.
This post is published in Hive blog: Original post