Caigua : properties, benefits, contraindications, cultivation of the plant, recipes and many other useful information.
It is well known in tropical climates and in the warmest places in the world. Caigua is a herbaceous species cultivated for its edible fruits that can be used in many recipes.
Caigua , botanically known as Cyclanthera pedata , has no certain origins: according to many scholars it could be a plant native to Peru but there is no certainty. Even if there is no certainty, today the plant is traditionally cultivated in Colombia, Boliva and in most of the Central American nations. It is also popular in the north-eastern locations of India such as Nepal and Bhutan.
The fruits of the caigua are consumed, picked before ripening and prepared cooked, in salads or with preserves in oil and vinegar. Not only the fruit, but also the young shoots and the youngest leaves of this plant are consumed, inserted in soups, omelettes or salads.
The cultivation of Caigua
When growing caigua, to get good yields, you will need to choose a very sunny place and fertile soil. If you buy caigua seeds, know that the plant germinates at temperatures around 16 – 20 degrees. Germination times are between two and six weeks, although sometimes they require up to 8 weeks.
Caigua, properties and benefits
The ripe fruit is known for its beneficial properties: it is rich in phytochemicals, among which we can mention galacturonic acid, lipoproteins and other micronutrients essential for the proper functioning of the body.
The beneficial properties of caigua have also been confirmed by the Ministry of Health which since 9 July 2012, with decree 9 on the Regulation of the use of plant substances and preparations in food supplements, reports caigua and in addition, with the update of 16 January 2013, Annex 1, allows its extracts to be included in food supplements.
On this Amazon page you can find, for example, a Caigua supplement .
- Normolip 5: food supplement useful for controlling cholesterol metabolism in the blood
- Formula: based on monacolins from fermented red rice, it also contains Chromium, which contributes to the normal metabolism of macronutrients.
Caigua can be consumed with different recipes . The beneficial properties of this plant are many and are recorded on :
- Circulatory system.
The plant, in fact, tends to regulate blood pressure. - Metabolism and hypercholesterolemia.
The plant can improve the metabolism of carbohydrates and cholesterol. It is recommended for those who have high cholesterol problems. - Digestive system.
The plant improves digestive function and protects the intestine. - Mucous membranes.
The plant has a beneficial and nourishing effect on the mucous membranes. - Water retention.
The plant helps to drain away excess body fluids. - Urinary system.
The plant improves the functionality of the urinary tract.
Caigua, a food appreciated by vegans and vegetarians
This vegetable is very popular among vegans and vegetarians because it is rich in B vitamins. In particular Vitamin B6 (Pyridoxine), vitamin B2 (Riboflavin) and vitamin B12 (Cobalamin). Interesting to know for those who want to lose weight: vitamin B12 has a metabolism -activating action, promoting the consumption of fat.
Caigua based recipe
The ripe caigua fruits are eaten cooked: they are emptied of seeds and can be added to soups and broths or prepared in the oven stuffed with cheese or meat, according to personal tastes. The immature fruits are eaten like cucumbers while shoots and small leaves can be added to salads.
Below we offer you a tasty and healthy recipe based on caigua:
Ingredients:
- 1 caigua
- 1 onion
- 2 cloves of garlic
- 1 ripe tomato
- 1 green pepper
- 1 lime
- 1 teaspoon cumin powder
- Olive oil
- Salt and pepper to taste
Preparation:
- Cut the caigua into cubes and soak in cold water for 30 minutes to remove the acid.
- In a pan, sauté the onion and garlic in a drizzle of olive oil until soft.
- Add the diced ripe tomato and the green pepper cut into strips.
- Add the drained caigua and the ground cumin.
- Cook over medium heat for 10-15 minutes, until the caigua is tender.
- Add lime juice, salt and pepper to taste.
- Serve hot as a side dish or as a main course.
Enjoy your meal!
Contraindications of caigua
The consumption of the plant has no proven side effects. As a precaution, the use of caigua is not recommended during breastfeeding and pregnancy.
If consumed in large quantities it can cause digestive disorders.
Drug Interactions : Caigua contains a compound called oxalate, which may interact with some medications and increase the risk of kidney stones.
Fruits similar to caigua
Below we provide a short list of fruits similar to the caigua, in appearance or culinary use:
- Pepino : A pear-shaped fruit with a green skin and sweet, sugary pulp.
- Water melon : A fruit with a green rind and white, sugary flesh.
- Pumpkin : A vegetable that is often used as a fruit in many cultures.
- Watermelon : A sphere-shaped fruit with a green rind and sweet, red flesh.
- Cucumber : A cylindrical fruit with a green skin and green, watery flesh.
These fruits are often used in cooking to make salads, smoothies and other fresh and thirst-quenching dishes. However, caigua has a unique flavor and culinary use, so it may be difficult to find a fruit that is truly similar.
