Prickly Pear
Description
The prickly pear is any of several pear-shaped, sometimes edible fruit of the cactaceous genus Opuntia. It is also known as cactus pear and tuna fruit. It is eqq-shaped with color ranging from yellow to magenta, depending on the variety. The flavor is similar to a watermelon with moist, seedy meat. The small seeds are edible although the stiff rind covered with spines is not. This fruit contains fairly high amounts of fiber and vitamin C, as well as a moderate amount of potassium.
Available September through May.
Caloric Content
| 1 | |
| Calories: | 42 |
| Protein: | .75 gm |
| Carbohydrates: | 9.86 gm |
| Fiber: | 1.87 gm |
| Total fats: | .53 gm |
| Saturated fats: | - gm |
| Unsaturated fats: | - gm |
| Cholesterol: | 0 mg |
1. 137 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 53 | 5000 IU |
| Thiamine: | .014 | 1.7 mg |
| Vitamin B-2: | .062 | 1.7 mg |
| Vitamin B-6: | - | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .474 | 20 mg |
| Pantothenic Acid: | - | 10 mg |
| Folic acid: | - | 400 mcg |
| Vitamin C: | 14.4 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 137 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 58 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | .31 | 18 mg |
| Magnesium: | 88 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 25 | 1000 mg |
| Potassium: | 226 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 6 | n/a mg |
| Zinc: | - | 15 mg |
1. 137 grams
Amino Acid Content
| 1 | |
| Tryptophan: | - gm |
| Threonine: | - gm |
| Isoleucine: | - gm |
| Leucine: | - gm |
| Lysine: | - gm |
| Methionine: | - gm |
| Cysteine: | - gm |
| Phenylalanine: | - gm |
| Tyrosine: | - gm |
| Valine: | - gm |
| Arginine: | - gm |
| Histidine: | - gm |
| Alanine: | - gm |
| Aspartic acid: | - gm |
| Glutamic acid: | - gm |
| Glycine: | - gm |
| Proline: | - gm |
| Serine: | - gm |
1. 137 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
U.S. Department of Agriculture. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington D.C. 1982.
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