cactus

Mexico's "Mibangta" edible cactus is a perennial evergreen succulent herb, which is native to tropical and subtropical semi-desert areas in Central America and Mexico. Under the continuous breeding, improvement and domestication, the stems are thick, huge and spineless, which have the functions of health care, treatment and eating, and are rare and precious varieties in the world today. The reason why "Mibangta" edible cactus is known as a contemporary super healthy dish is that compared with ordinary vegetables, "Mibangta" edible cactus has high contents of potassium, calcium and cellulose, which can ensure the physiological activities of human bones, teeth and brain, reduce the incidence of vascular diseases and maintain the metabolism of human body. The organic acids contained in it can balance the acid-base of human body, and triterpenes in tissues can remove carcinogens in human cells. Like all vegetables, "Mibangta" edible cactus can be cold-fried, hot-fried, soup-fried, roasted, fried and stuffed, and can be mixed with other foods at will. In addition, like tomatoes, it has the characteristics between fruits and vegetables, and its tender slices can be eaten with your mouth open after washing, and it is still delicious. At the beginning of 1999, the Ministry of Agriculture introduced "Mibangta" cactus seedlings from Mibangta, Mexico, which was successful, and established the largest production base of "Mibangta" cactus in Asia in Hainan. At the end of April 2002, China introduced 100 pieces of cactus seedlings from the "Mibangta" cactus planting base of the Ministry of Agriculture for trial planting, which was successful. Now it has begun to take shape in production scale and began to be sold for introduction and consumption.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)