Hearts of palm are cut from the core of a handful of palm tree species native to South and Central America. Hearts of palm in Spanish is called “palmito”. Hearts of palm are rich in fiber, potassium, iron, zinc, phosphorus, copper, vitamins B2, B6, and C. They are ranked as a “good” source of protein, riboflavin, and potassium, and as a “very good source” of dietary fiber, vitamin C, folate, calcium, iron, magnesium, phosphorus, zinc, copper, and especially, manganese, along with being a good ratio between omega-3 and omega-6 fatty acids.
Think beyond salads when reaching for that jar of hearts of palm. They can be roasted whole and tossed in a sauce, cut up and sautéed for taco fillings, or shredded and formed into patties as a satisfying, vegetarian alternative to crab cakes.
Hearts of palm have a delicate, slightly nutty, vegetal flavor often compared to artichokes. Their texture is both creamy and crunchy, making them adaptable to a variety of dishes.
Yes! Hearts of palm is a low-carb, low-calorie, gluten-free, high-fiber alternative. If you’re looking for Paleo friendly recipes, this bacon-wrapped hearts of palm will be a great one! Just remember to use paleo-approved bacon!