Vegetable
Caper
Capers are the pickled or salt-cured flower buds of Capparis spinosa—briny, floral, and sharply savoury. Larger caperberries are the fruit on a stem. Size grades (non-pareil to larger) affect texture more than core flavour. Rinse salt-packed buds before use; add to piccata, puttanesca, tartare, and salads. Heat briefly so they perfume without turning mushy. Store under brine or salt.
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.32 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 18.9 mg
- Salt 0.05 g
- Total Carbohydrate 7.31 g
- Dietary Fibre 2.66 g
- Total Sugars 2.92 g
- Complex / starch 2.04 g
- Protein 2.11 g
- Water 89.4 g
- Energy 36.1 kcal
- Water 89.4 g
- Carbohydrates 7.31 g
- Sugars 2.92 g
- Monosaccharides 2.04 g
- Disaccharides 0.88 g
- Starch 2.04 g
- Amylose 0.51 g
- Amylopectin 1.53 g
- Digestible Starch 1.73 g
- Resistant Starch 0.2 g
- Fibre 2.66 g
- Soluble Fibre 0.93 g
- Insoluble Fibre 1.73 g
- Protein 2.11 g
- Plant Protein 2 g
- Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Vitamins 115 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.62 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29.7 µg
- Vitamin C 38 mg
- Vitamin E 0.39 mg
- Vitamin K 24 µg
- Minerals 511 mg
- Major Minerals 505 mg
- Trace Minerals 6.2 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 38 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.62 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29.7 · vitamin-e: 0.39 · vitamin-k: 24 ·
Minerals
Sodium: 18.89 · Potassium: 433 · Calcium: 53 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Mediterranean cooks preserved caper buds in salt and vinegar.
Italian and southern French cuisines fixed capers in sauces and condiments.
Bottled capers entered northern European pantries.
Non-pareil capers became the fine-dining size grade standard.