Capers are not food. But rather, decorating food. In cooking, they play the role of a powerful seasoning: one spoon of capers is enough for them to impart their strong spicy-mustard taste and aroma to the entire environment and invigorate the most bland dish.
Benefits of capers
They resemble olives in shape and color. Also, keep in mind that they are not eaten raw due to their too bitter specific taste and high sodium content.
They are most reminiscent of mustard in taste, this is due to the mustard oil content in them.
The buds have antioxidant and antidiabetic properties; they contain choline, calcium and phosphorus, iron, copper, manganese, potassium, iodine, sodium, vitamins C, A PP, E, K and group B.
Capers are a good source of copper and vitamin K, with a quarter-cup serving providing 7% and 14% of your daily needs for these nutrients, respectively.
Copper is essential for the formation, growth and development of red blood cells, iron metabolism, energy production, neurotransmitter synthesis and many other important processes in the body.
How to eat capers correctly
Capers are like lemons - they can be used in almost any dish, but the main condition is to know when to stop them.
For example, they can be added to salads, dishes with fish and seafood, pasta and macaroni, sprinkled on top of pizza, and also made into sauces based on them. The most popular is tartare.
Previously, we talked about ways to brew coffee.
