Prickly pears, broiled (Northern Plains Indians)
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 6.2 MG | 7% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.0 MG | 3% | |
| Niacin | 1 MG | 6% | |
| Vitamin B-6 | 0.1 MG | 9% |
Nutrition Highlights
- Low in calories with 91 kcal per 100g.
- Very low in fat (0.3g per 100g).
About Prickly pears, broiled (Northern Plains Indians)
Prickly pears are the fruit of several species of cactus, known for their vibrant magenta or yellow-green skin and juicy, seed-studded flesh. When broiled, as prepared by the Northern Plains Indians, the fruit develops a slightly caramelized exterior while maintaining its refreshing, mildly sweet-tart flavor. This preparation method enhances the natural sugars and softens the texture, making it a unique and nutrient-rich addition to traditional diets. Prickly pears are particularly notable for their high water content and natural electrolytes, which can aid in hydration and replenishment of minerals.
Nutritionally, prickly pears are low in calories and provide a quick source of energy through their natural sugars, while being virtually fat-free and containing a small amount of protein. They are also a source of vitamin C and various antioxidants, which support immune health and combat oxidative stress. The seeds, while not digestible, add a satisfying crunch and are often consumed along with the flesh. In cooking, broiled prickly pears can be enjoyed on their own as a snack or side dish, incorporated into salads for a burst of color and flavor, or blended into beverages and desserts. Their versatility and unique nutritional profile make them a valuable food for those seeking both tradition and health benefits in their diet.
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