The Food Coach

Healthy Food Database - Prickly Pear

Also called Indian figs or cactus fruit this fruit is native to American Indians. It is extremely high in fibre and a good source of petrochemicals and other nutrients. Ranging in colour from pale green to dark pink. The flesh is sweet and slightly bitter tasting similar to raspberry and watermelon. The flesh is also full of edible seeds which can be removed.
Prickly pears are delicious eaten chilled as they are or can be blended into smoothies, or blended and frozen into ice-cream.
Category: Fruit
In Season: Summer Autumn
To Buy: Choose prickly pears that are firm and unblemished. Avoid fruit that is overly soft or that has dark soft spots.
To Store: Store unpeeled prickly pears in the fridge. Keep peeled prickly pears refrigerated in a bowl, covered with plastic, where they should remain fresh for several days.
Tips & Tricks: Arm yourself with a pair of gloves to protect your hands. Cut off each end and cut a slice down the centre of the fruit, then slide your finger under the fruit and prize it away from its thick skin.

Nutrition (1 Cup):

Weight (grams): 100
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Protein (g): 1
Saturated Fat, g : 0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 10
Fibre, g:
Fat (g): 0
Monosaturated Fat , g: 0
Calcium: The most abundant mineral in the body, calcium is essential for health of bones and teeth, and also for nerve transmission, cardiovascular health, muscle contraction and blood clotting.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Constipation
Hangovers
Diabetes
High Blood Cholesterol

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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