Health benefits of ‘superfood’ prickly pear cactus, spiking in popularity in Japan
Prickly pear cactus is gaining appeal in Japan for being rich in minerals, fibre and other nutrients, used in dishes from tempura to ramen
Farmers in Japan are cooking up new menus for the health-conscious, with dishes like quiche, pizza toast, skewers, tempura and cold Chinese noodles sharing a common but somewhat unusual ingredient: prickly pear cactus.
As one of the few farmers who grow edible cactus in the country, Miki Deguchi is convinced that the nutrient-packed plant is well on its way to becoming a staple.
The Opuntia genus, known as prickly pear cactus, is gaining national appeal in Japan for being rich in minerals, dietary fibre and other nutrients. It has a mild, refreshing taste and can even be enjoyed uncooked.
Researchers at the centre confirmed that mice that were fed a diet mixed with cactus pear powder had elevated levels of mucin, a protein that covers the surface of the intestine and blocks viruses, and enhanced immune function.
“I’m convinced that [the] cactus has great potential as a functional food,” said Mamoru Tanaka, an associate professor of food and nutrition at the university who took part in the research.