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Nopales, raw

16 Calories
1.3g Protein
3.3g Carbs
0.1g Fat
2.2g Fiber
Nutrition Facts
Serving Size 100 g
Calories 16
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 3.3g 1%
Dietary Fiber 2.2g 8%
Total Sugars 1.2g
Protein 1.3g 3%
Vitamin D 0mcg 0%
Calcium 164mg 13%
Iron 0.6mg 3%
Potassium 257mg 5%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 1.3g 28%
Carbs 3.3g 70%
Fat 0.1g 2%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 9.3 MG 10%
Thiamin 0.0 MG 1%
Riboflavin 0.0 MG 3%
Niacin 0.4 MG 3%
Pantothenic acid 0.2 MG 3%
Vitamin B-6 0.1 MG 4%
Folate, total 3 UG 1%
Choline, total 7.3 MG 1%
Vitamin B-12 0 UG 0%
Vitamin A, RAE 23 UG 3%
Vitamin E (alpha-tocopherol) 0 MG 0%
Vitamin D (D2 + D3) 0 UG 0%
Vitamin K (phylloquinone) 5.3 UG 4%

Minerals

Nutrient Amount % DV
Calcium, Ca 164 MG 13%
Iron, Fe 0.6 MG 3%
Magnesium, Mg 52 MG 12%
Phosphorus, P 16 MG 1%
Potassium, K 257 MG 5%
Sodium, Na 21 MG 1%
Zinc, Zn 0.3 MG 2%
Copper, Cu 0.1 MG 6%
Manganese, Mn 0.5 MG 20%
Selenium, Se 0.7 UG 1%

Nutrition Highlights

  • Very low in calories (16 kcal per 100g), suitable for weight management.
  • Very low in fat (0.1g per 100g).
  • Good source of Manganese, Mn (20% DV).

About Nopales, raw

These flat, paddle-shaped cactus pads are a staple in Mexican cuisine and offer a surprisingly low-calorie way to add fiber and nutrients to meals. With just 16 calories per 100 grams, they're mostly made up of water and fiber, making them a great choice for anyone looking to manage weight or improve digestion. They contain a modest amount of protein, a small dose of carbohydrates, and virtually no fat, while their fiber content supports gut health and may help regulate blood sugar levels.

Their mild, slightly tangy flavor and crisp-tender texture make them versatile in the kitchen. They can be diced into salads, scrambled with eggs, or simmered into soups and stews. They're also popular grilled or sautéed as a side dish, often paired with tomatoes, onions, and chiles. Before cooking, the spines must be removed, and they can sometimes develop a slightly slimy texture when boiled—an effect that can be minimized by cooking them quickly or with added acid like lime juice.

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