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A nopal salad
Not to be confused with Nepal.

Nopal (from the Nahuatl word nohpalli /noʔˈpalːi/ for the pads) is a species and an ingredient made from the Opuntia cacti, in the subfamily Opuntioideae. There are approximately one hundred and fourteen known species endemic to Mexico.[1] They are particularly common in their native Mexico where the plant is a common ingredient in numerous Mexican cuisine dishes in which it can be eaten raw or cooked. It can be used in marmalades, soups stews and salads, as well as being used for traditional medicine or as fodder for animals. Farmed nopales are most often of the species Opuntia ficus-indica, although the pads of almost all Opuntia species are edible. The other part of the nopal cactus that is edible is the fruit called in Spanish the tuna, in English the Prickly Pear.

A nopalito is a vegetable made from the young cladode (pad) segments of prickly pear, carefully peeled to remove the spines. These fleshy pads are flat, about hand-sized, and can be purple or green.

Nopales are generally sold fresh in Mexico. In more recent years, bottled or canned versions are available mostly for export. Less often dried versions are available. Used to prepare nopalitos, they have a light, slightly tart flavor, like green beans, and a crisp, mucilaginous texture. In most recipes, the mucilaginous liquid they contain is sometimes included in the cooking. They are at their most tender and juicy in the spring.[2]

Nopales are most commonly used in Mexican cuisine in dishes such as huevos con nopales (eggs with nopal), carne con nopales (meat with nopal), tacos de nopales, or simply on their own or in salads with queso panela (panela cheese). Candied nopal is called acitrón.[3] Nopales have also grown to be an important ingredient in New Mexican cuisine[4] and in Tejano culture (Texas).

Nutrient content[edit]

Per US cup serving, nopal fruit is an excellent source of the dietary mineral, manganese (20% of the Daily Value, DV) and a good source of vitamin C (13% DV), magnesium (11% DV) and calcium (14% DV),[5] with nutrient content improving as the plant matures.[6] Its calcium may not be biologically available because it is present as calcium oxalate, a non-absorbable complex in the small intestine.[7]

Research for potential health effects[edit]

Dietary nopales is under preliminary research for how it may affect the glycemic index[8] and possibly be useful in diabetes management.[9]

Economic value[edit]

A nopales merchant at his stand in the Merced market of Mexico City

The nopal cactus grows extensively throughout Mexico, being especially abundant in the central Mexican arid and semi arid regions. In Mexico there is over three million hectares (ha) of land used to cultivate nopal. There are three typical ways to cultivate nopal cacti, commercial plantations, family farms and gardens, or in the wild. The main use for cultivated nopal is for feed for livestock with one hundred and fifty thousand hectares designated to that purpose. After that approximately 57,000 ha are used to produce prickly pear fruit, 10,500 ha for nopalito production, and 100 ha to cochineal[when defined as?] production. In 1996 there were 20,300 prickly pear farmers as well as around 8000 nopalito farmers with all of the people involved in the processing industries and in cochineal production; employing a significant number of the Mexican population. Nopal is grown in eighteen of the Mexican states with 74% in the Distrito Federal, with an annual yield of 58,000 tons of both the tuna and the nopalitos.[10] The farming of nopal provides many subsistence communities with employment, food, income, and allows them to remain on their land.

Detection of the cactus-eating moth Cactoblastis cactorum in Mexico in 2006 caused anxiety among the country's phytosanitary authorities, as this insect can be potentially devastating for the cactus industry.[11]


Edible Leaf Cycle[edit]


  1. ^ Chavez-Moreno, Ck; Casas, A; Tecante, A (2009). "The Opuntia (Cactaceae) and Dactylopius (Hemiptera: Dactylopiidae) in Mexico: a historical perspective of use, interaction and distribution". Biodeversity and Conservation 18: 3337–3355. 
  2. ^ Aliza Green, Field Guide to Produce, Quirk Productions, 2004, pp. 214–215, ISBN 1-931686-07-6
  3. ^ Laura Halpin Rinsky; Glenn Rinsky (2009). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Chichester: John Wiley & Sons. p. 2. ISBN 0-470-00955-1. OCLC 173182689. 
  4. ^ Thorny Mexican food staple gains fame as folk cure by Frank Jack Daniel, Reuters (Mon Apr 16, 2007 10:34 AM ET)
  5. ^ "Nopales, Raw, Nutrition Facts, USDA SR-21". Conde Nast. 
  6. ^ Hernández-Urbiola, M. I.; Pérez-Torrero, E; Rodríguez-García, M. E. (2011). "Chemical analysis of nutritional content of prickly pads (Opuntia ficus indica) at varied ages in an organic harvest". International Journal of Environmental Research and Public Health 8 (5): 1287–95. doi:10.3390/ijerph8051287. PMC 3108109. PMID 21655119.  edit
  7. ^ Mcconn, Michele; Nakata, Paul (February 2004). "Oxalate Reduces Calcium Availability in the Pads of the Prickly Pear Cactus Through Formation of Calcium Oxalate Crystals". Journal of Agricultural and Food Chemistry 52 (5): 1371–1374. doi:10.1021/jf035332c. PMID 14995148. Retrieved 2006-08-10. 
  8. ^ M Bacardi-Gascon, D Duenas-Mena and A Jimenez-Cruz (May 2007). "Lowering effect on postprandial glycemic response of nopales added to Mexican breakfasts". Diabetes Care 30 (5): 1264–1265. doi:10.2337/dc06-2506. PMID 17325260. 
  9. ^ Use Of The Latin Food Staple Nopales: The Prickly Pear Cactus
  10. ^ Vigueras, G.A.L; Portillo, L. (December 2001). "Uses of Opuntia Species and the Potential Impact of Cactoblastis cactorum (Lepidoptera: Pyralidae) in Mexico". The Florida Entomologist 84 (4): 493–498. 
  11. ^ Cactus-eating moth threatens favorite Mexican food (Mon Feb 19, 2007)