The capers are used in the most varied culinary preparations: cold or hot sauces, appetizers with eggs, vegetable salads, menus with lamb, beef, fresh or smoked fish, but also in pastries. Even A modest amount of capers adds flavor to culinary preparations, having many therapeutic properties: anti-bacterial, anti-carcinogenic and anti-inflammatory.
Capers stimulate metabolism
Due to the substances contained (a lot of vitamin C and an increased level of flavonoids), capers have an important role in stimulating metabolism and fats, acting at the biliary, renal, hepatic and intestinal levels. Being low-calorie foods (containing only 23 calories per 100 g), these aromatic foods stimulate the appetite.
Capers are nutritionally valuable
Capers are famous for their flavor and can be found in any supermarket in Cyprus, Greece, France, Italy, Spain, being used as a spice, after being pickled in brine or balsamic vinegar.
There are two varieties of capers
Nutritionists claim that there are two varieties of capers: some are very small, like peppercorns, more valuable due to their pronounced aroma, and others, larger in size, like rosehip, with a modest aroma. The spice that gives an exotic taste to culinary preparations is also valuable from a nutritional point of view. In our country, capers are less used in gastronomy.
Specialist recommendations
French, Greek, Italian and Spanish nutritionists in the Mediterranean countries, where capers are grown, recommend their consumption either fresh or in the form of spices, due to the nutrients in the composition: fiber, sugars, carbohydrates, proteins, vitamins and minerals (in especially iron and sodium). Due to the intake of vitamin C, capers prevent colds and flu, problems specific to the cold season. At the same time, exotic caper buds treat a variety of ailments: rheumatic, urinary (through the diuretic effect), digestive and immune boosting.
Recipe of the week
Pizza with sardines, cheese and capers
Preparation time: 40 minutes
Calories: 110 / serving
ingredients: A pizza top, 4 fillets of canned sardines, 4 tablespoons capers, lemon juice, 4 tablespoons tomato juice, 200 g Telemea cheese, a bunch of parsley.
Preparation: Loosen the fillet can, drain the oil and grease the top with the tomato sauce. Place the sardine pieces, finely chopped capers, grated cheese and finely chopped parsley on top. Bake the pizza in the oven over medium heat for 15 minutes.
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