Grilled cactus as a side dish
Grilled cactus, often called 'nopales' in Mexican cuisine, is a popular side dish made from the flat, paddle-shaped stems of the prickly pear cactus. The pads are typically cleaned of thorns, sliced, and grilled, often seasoned with lime, salt, and herbs. It is a staple in Mexican and other Latin American cuisines.
🍽️ Nutrition at a glance
This dish is low in calories and carbohydrates, making it a good source of dietary fiber. It provides notable amounts of vitamins A and C, as well as minerals like potassium and magnesium.
Nutrition breakdown
| Calories | 22 kcal |
| Protein | 2 g |
| Carbs | 3.6 g |
| Fat | 0.2 g |
| Fiber | 2.7 g |
| Sugar | 0.6 g |
| Sodium | 10 mg |
| Vitamin A | 450 IU |
| Vitamin C | 14 mg |
| Vitamin K | 6.5 mcg |
| Potassium | 350 mg |
| Magnesium | 30 mg |
| Calcium | 160 mg |
| Iron | 0.6 mg |
| Manganese | 0.2 mg |
Per 1 cup (149 g) · estimated, varies by recipe
💡 What's interesting
Culturally, nopales are a versatile and historic ingredient in Mexican food, valued for their unique, slightly tart flavor and meaty texture. Nutritionally, they are prized for their high fiber content and are often incorporated into diets for their potential health benefits.
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