Capers are just a humdrum seasoning found in Italian and Mediterranean food, right?
No need to pay them much mind. I’ve never even had them, myself.But that’ll change soon. And you’ll be shocked when you find out why.
You see, people have enjoyed the salty flavor of this “dime a dozen” spice for thousands of years…
But recent research suggests they may be better for your heart than any other food available.
As it turns out, capers are strikingly high in a certain special nutrient.
It’s found all over the place, really. Even in foods we eat every day…
The catch is, it breaks down the longer it’s stored. And most foods don’t have a lot to spare.
Things like tomatoes and apples only have a measly 4 micrograms per 100 grams (or mcg/100g, for short). And that’s fresh off the shelf.
You can find foods with a lot more though. Red onions have about 33 mcg/100g. And cilantro is sitting pretty sturdy st 73 mcg/100g.
But nothing comes close to the humble caper — weighing in at a whopping 234 mcg/100g.
That’s 14 milligrams in your usual 1 tablespoon serving. While the average American only gets about 10 mg of this vital compound throughout the entire day.
But what exactly makes this incredible nutrient so unique?
Well, it’s a flavonoid called quercetin. And it’s packed robust antioxidant and anti-inflammatory properties.
WebMD says it can help protect you from things like “hardening” of your arteries, poor circulation, high cholesterol, and a whole host of other nasty stuff.And with these through the roof levels of quercetin, plain old capers might be better for you than anyone could have imagined.
But this is just one of the seven powerful antioxidants called Lipid Antioxys.
These compounds have been proven to help your arteries stay clean and tackle heart troubles at the source. They’re hard to track down, though.
The caper (Capparis spinosa) is a shrub that grows in arid areas of the Mediterranean and, to a lesser extent, in the semi-arid inland areas of Iberia. It is a prickly, deciduous, perennial shrub, which makes the exclusively manual harvesting difficult. It grows spontaneously on arid, stony, limestone and clay soils, and is not always easy to cultivate. In the municipality of Ballobar, situated in the autonomous community of Aragon, fetching capers is a traditional activity.
The bud of the Ballobar caper (alcaparra) is gathered before flowering together with the fruit (alcaparron); they are both preserved in brine and are a high class gastronomic product with distinctive tenderness and fragrance.