The nutritional value of the nopal and dried charales

What are the rich nopales! What if accompanied with some charolitos? These foods are good for young and old and should integrate our eating habits. The nopales correspond to the group of vegetables, while the charales of the meat, both give variety to the menus and Mexico are accessible to all budgets.
The nopales are an excellent vegetable to accompany our favorite dish: stews, soups, tlacoyos, weighing, eggs, beans, avocado and what is happening to us, because they are a real luxury for the palate. Are recommended to prevent and control health problems such as high levels of fats in the blood, diabetes and hypertension, among others. When you eat any meat with high fat content, add nopales to reduce its absorption.


In the closing years of last century resurfaced interest in nopales as a source of food and health, so it has not only increased their consumption fresh, but dried, as a complement to preventive medicine. At present many countries the most.
The charales are a great source of calcium and protein, contain no cholesterol or saturated fat, such as meat, are rendidores, and combined with nopalitos are a very nutritious dish that protects the cardiovascular health due to their low in saturated fat and cholesterol and, in the case of the nopal, because of its high fiber content.
In addition to seasonal fruits and vegetables, legumes (beans, lima beans, lentils, soy, beans) and moderate amounts of foods of animal origin, include nopales charales and in their food, keep an appropriate body weight for their height, do 30 minutes of exercise a day, do not smoke and sleep eight hours a day. You see what is going to feel good!

The Nopal
No doubt the prickly pear is one of the wonders of nature, as well as its flavor and versatility, has few calories, which come primarily from complex carbohydrates. Provides a minimum amount of protein and fat free. It is rich in vitamins A, C, some B complex (riboflavin and vitamin B6), minerals such as calcium, magnesium, potassium, iron and copper and fiber, which is one of his main qualities.
Fiber is the portion that is not digested the food, there are two types: soluble and insoluble. The first consists of gums and mucilages pectin, which forms a gel in the intestine that absorbs and reduces their time emptying, and reduce the rate of absorption of glucose and cholesterol in the blood. For its part, the insoluble fiber speeds the passage of stool by the gut and increase the quantity and frequency of bowel movements, which combats constipation and helps prevent certain types of cancer, especially colon. In addition, two before eating grilled nopalitos favor the control of appetite and help weight loss, but is not recommended in bucodentomaxilares problems, dysphagia, and esophageal varices, it can cause abdominal distension, flatulence and heartburn, is banned in diarrhea, malabsorption syndrome, surgery, intestinal resection and in preparing for radiological studies and endoscopic colon, and excretory urography in diets with minimal waste.
The nopales can eat raw or cooked and combined with eggs, pepper, poultry, or seafood soups. They are sold in escabeche, dehydrated, brine and jam, as well as shampoo, soap, cream, capsules, tablets, syrups, sweets and juices, among others.

Nutrition information 70 grams of prickly pear
Carbohydrates: 3. curettage
Protein: 1.0
Fat: 0.2 grams
Kilocalories: 15
Dietary Fiber: 3.2 grams
Vitamin A: 146 mg RE
Ascorbic acid: 4.5 mg
Iron: 0.9 mg
Potassium: 93 mg

The dry charal
Since the pre-Hispanic times charales play an important role in feeding the Mexicans: they are small fish from fresh water and clear, silvery white, about 5 cm in length, and are sold fresh or dried. The latter was dewatered in the open and then undergo a high concentration saline in order to keep them up to a year.
In addition to being rich in calcium, potassium, phosphorus, sodium, iron, magnesium, iodine, niacin and vitamins C, E, B and A, essential in the development of the nervous system, the charales nuts contain protein of high biological value, low fat , No carbohydrates and a large amount of omega 3 oils. For its lean and easily digested can be included in slimming regimes and the people convalescing, in addition to helping to reduce levels
cholesterol and heart disease, provided they are prepared steamed, baked or roasted, because capearlos increase the calories and fat.
For its high sodium content are not recommended for patients with hypertension, even in cases of cirrhosis, renal insufficiency or damage and hyperuricemia. It should not consume those who suffer from gastroparesis, intestinal fistula, diverticulitis, esophagitis, or those with allergies to shellfish.
Prior to prepare them should soaked and softened to remove excess salt. Then they removed the head, washed carefully and are prepared in various forms, with nopal, with potatoes in green sauce or Morita, you can make pancakes with sauce with egg, in tamales, capeados or coated with lime as a snack.