The unblown flower buds of the caper plant are called capers. For the first time they began to be eaten by the ancient Greeks and Romans, as a snack for the appearance of appetite. Due to the rich content of vitamins and minerals, capers have become widely used not only in cooking, but also in medicine.
Useful properties of capers
Capers contain a large amount of green pigment (chlorophyll), which is a wonderful natural antioxidant. The use of this plant in food helps to improve blood circulation, gives freshness to the skin of the face. Tincture and oil are made from capers, which are used in cosmetology to moisturize and protect the skin from exposure to sunlight. Capers have anesthetic, anti-inflammatory, antiseptic, diuretic, astringent effect on the human body.
In folk medicine, this plant was used to heal wounds, a decoction of capers was used to treat headaches and toothaches. The powerful anti-inflammatory and analgesic effects of capers can be used to treat rheumatic pains. Traditional healers use capers to treat thyroid diseases, cardiovascular diseases, jaundice, scabies, brucellosis, and appetite disorders. This plant is used in pharmacology for the manufacture of sedative, antiseptic, diuretic and choleretic drugs.
Due to the high sodium content, it is not recommended to consume large quantities of capers for people with hypotension (low blood pressure), pregnant women. This product may cause allergies in some people.
Capers in a healthy diet
Capers are high in iodine, zinc and iron, so including this plant in your diet will help improve your overall well-being. Capers can improve immunity. The fortifying properties of the plant are enhanced when eaten with olive oil and natural fresh spinach. The calorie content of capers is only 26 kcal per 100 g. Since they contain a large amount of volatile essential oils, this product increases appetite and is not recommended for people who are losing weight.
It should be borne in mind that pickled capers contain half the vitamins and minerals, and are not a healthy food product. In addition, pickled capers lose their natural flavor.
Most often, capers are sold pickled. Thanks to the mustard oils contained in plants, pickled capers acquire an incomparable original taste, spicy aroma and light pungency. They are added to salads, sauces, pizza, meat and fish dishes. They go well with olives, tomatoes, bell peppers. Capers are also used to make a popular sauce called tartare. Dry leaves of the caper is used for fermentation in the manufacture of hard cheeses (instead of rennet).
