Native to the Mediterranean and parts of Asia, capers are the unripe, green flower buds of the caper tree (Capparis spinosa or Capparis inermis). Like green olives, capers are edible only after they have been processed (sun-dried, then marinated in vinegar, brine, wine or salt).
They are characterized by a lemony, olive and salty flavor, making them a great addition to salads, as a condiment or garnish, in fish dishes, in stews or sauces.
Capers are low in calories, full of nutrients such as vitamins A, E and K and are a source of copper, iron and magnesium. As such, they are safe to eat during pregnancy. However, because they are marinated, they are extremely salty - so be sure to eat them sparingly! It is important to watch your sodium intake during pregnancy.
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