Rodriguez-Felix A, Cantwell M
Center for Food Research and Development, Hermosillo, Mexico.
Plant Foods Hum Nutr. 1988;38(1):83-93. doi: 10.1007/BF01092314.
The composition and quality of edible tender stems or cladodes of 3 Prickly Pear Cactus species (Opuntia amyclaea, O. ficus-indica, and O. inermis) were studied at different stages of development. This traditional Mexican vegetable is called "nopalitos" in Spanish and "cactus leaves" in English. Cladodes harvested when 20 cm in length have the following average composition per 100 g: 91.7 g of water, 1.1 g of protein, 0.2 g of lipid, 1.3 g of ash, 1.1 g of crude fiber, 4.6 g of complex carbohydrates and 0.82 g of simple sugars, 12.7 mg of ascorbic acid and 28.9 micrograms of carotenes. The cladode's juice has an average pH of 4.6, 0.45% titratable acidity and 6.9% soluble solids. The components which varied most during development of the cladodes were: carotenes, acidity and total carbohydrates which increased, and protein and crude fiber (acid-detergent) which decreased. The nutritive value of the tender cladodes in the stages of growth at which they are commonly harvested and consumed (15 to 25 cm long weighing 50 to 80 g per stem), was similar for the 3 species.
研究了3种仙人掌（Amyclaea仙人掌、印度榕仙人掌和无刺仙人掌）可食用嫩茎或叶状枝在不同发育阶段的成分和质量。这种传统的墨西哥蔬菜在西班牙语中称为“nopalitos”，在英语中称为“仙人掌叶”。长度为20厘米时采收的叶状枝每100克平均成分如下：水91.7克、蛋白质1.1克、脂质0.2克、灰分1.3克、粗纤维1.1克、复合碳水化合物4.6克、单糖0.82克、抗坏血酸12.7毫克和胡萝卜素28.9微克。叶状枝汁液的平均pH值为4.6，可滴定酸度为0.45%，可溶性固形物为6.9%。在叶状枝发育过程中变化最大的成分是：胡萝卜素、酸度和总碳水化合物增加，蛋白质和粗纤维（酸性洗涤剂法）减少。这3种仙人掌在通常采收和食用的生长阶段（长15至25厘米，每枝重50至80克）嫩叶状枝的营养价值相似。
