Criadillas
Criadillas, also known as 'criadillas de tierra' or 'earth eggs,' are the edible tubers of the fern plant *Pteridium aquilinum*, commonly foraged in rural areas of Spain and parts of Latin America. They are not animal eggs but earthy, nutty-flavored tubers that are traditionally boiled or roasted and eaten as a simple, rustic snack or side dish.
🍽️ Nutrition at a glance
This dish is very low in carbohydrates and fat, making it a light, plant-based source of dietary fiber and certain minerals. A typical serving provides a modest amount of calories, primarily from complex carbs and fiber.
Nutrition breakdown
| Calories | 90 kcal |
| Protein | 2.5 g |
| Carbs | 18 g |
| Fat | 0.5 g |
| Fiber | 5 g |
| Sugar | 1 g |
| Sodium | 10 mg |
| Potassium | 450 mg |
| Manganese | 0.8 mg |
| Magnesium | 35 mg |
| Iron | 1.5 mg |
| Phosphorus | 80 mg |
| Vitamin B6 | 0.15 mg |
| Vitamin C | 8 mg |
| Copper | 0.2 mg |
Per 1 cup (150 g) boiled tubers · estimated, varies by recipe
💡 What's interesting
Criadillas are a fascinating example of foraged food culture, representing a connection to traditional rural diets and seasonal harvesting. Nutritionally, they are unique as a wild, non-grain source of prebiotic fiber that supports gut health.
🍽️ Related dishes
AI estimate may be inaccurate · Terms