Why Ora-Pro-Nobis Deserves a Spot in Your Diet: The Benefits Behind the Leaves
1. Gentle on Your Gut
Ora pro nobis contains mucilage, a type of soluble fiber with natural prebiotic properties. Studies show this mucilage helps support digestion by feeding beneficial gut bacteria and may also help regulate cholesterol levels. It gives the plant a slightly gelatinous texture when processed and plays a role in digestive health and satiety.
2. Real Support for Immunity and Skin
Ora pro nobis is packed with antioxidants like vitamin C and beta-carotene, both of which are essential for immune health, collagen formation, and protection against oxidative stress. Some samples contain over 190 mg of vitamin C per 100g, more than double what’s found in oranges. Beta-carotene is converted to vitamin A, which supports vision, skin health, and immunity.
3. Strength for Bones and Muscles
With high levels of calcium, magnesium, and phosphorus, ora-pro-nóbis supports muscle function, nerve signaling, and bone health. Some studies have found over 4,000 mg of calcium per 100g, making it one of the richest plant-based sources of the mineral.
4. Antioxidants That Work
The plant contains phenolic compounds, carotenoids, and flavonoids, all known to reduce inflammation and protect against chronic diseases. Importantly, these compounds are not just present, they’re also bio-accessible, meaning your body can absorb and use them.
5. A Plant with Complete Protein
Ora pro nobis provides all essential amino acids, which is rare for leafy greens. Some samples show up to 40g of protein per 100g of dried leaf, with high in vitro digestibility (up to 75.9%). While it may not be a full substitute for animal protein because of its low levels of some essential amino acids, it is a valuable addition to plant-based diets.
Final Thoughts
At Nobis, we believe food should do more than just fill you up, it should nourish you, and connect you to culture. Ora pro nobis checks those boxes. It’s nutrient-dense, rooted in tradition, and still surprisingly underutilized. …and it’s been studied (scientific journal references below!)
That’s why we chose to turn it into something simple and accessible: a powder you can add to anything, anytime. A small spoonful, full of purpose.
References
Chemical structure and physical-chemical properties of mucilage from the leaves of Pereskia
aculeata. (2017). Food Hydrocolloids, 70, 20–28.
Ciríaco, A. C. de A., Mendes, R. de M., & Carvalho, V. S. (2023). Antioxidant activity and
bioactive compounds in ora-pro-nóbis flour (Pereskia aculeata Miller). Brazilian Journal
of Food Technology, 26, e2022054.
Cruz, T. M., Santos, J. S., do Carmo, M. A. V., Hellström, J., Pihlava, J. M., Azevedo, L.,
Granato, D., & Marques, M. B. (2021). Extraction optimization of bioactive compounds
from ora-pro-nobis (Pereskia aculeata Miller) leaves and their in vitro antioxidant and
antihemolytic activities. Food Chemistry, 361.
https://doi.org/10.1016/j.foodchem.2021.130078
de Castro Campos Pinto, N., do Nascimento Duque, A. P., Pacheco, N. R., de Freitas
Mendes, R., da Silva Motta, E. V., Bellozi, P. M. Q., Ribeiro, A., Salvador, M. J., & Scio,
E. (2015). Pereskia aculeata: A plant food with antinociceptive activity. Pharmaceutical
Biology, 1780–1785.
Landgraf, G., Cincotto, do S. B., Maria, P.-S., & Teixeira, N. C. (2016). Pereskia aculeata
Miller Flour: Metabolic Effects and Composition. Journal of Medicinal Food.
https://doi.org/10.1089/jmf.2016.0052
Phytochemical profile and biological activities of “Ora-pro-nobis” leaves (Pereskia aculeata
Miller), an underexploited superfood from the Brazilian Atlantic Forest. (2019). Food
Chemistry, 294, 302–308.
Silva, N. F. N., Silva, S. H., Baron, D., Neves, I. C. O., & Casanova, F. (2023). Pereskia
aculeata Miller as a Novel Food Source: A Review. Foods, 12(11), 2092.
Souza, L. F., Caputo, L., Inchausti De Barros, I. B., Fratianni, F., Nazzaro, F., & De Feo, V.
(2016). Pereskia aculeata Muller (Cactaceae) Leaves: Chemical Composition and
Biological Activities. International Journal of Molecular Sciences, 17(9).
https://doi.org/10.3390/ijms17091478
Takeiti, C. Y., Antonio, G. C., Motta, E. M. P., Collares-Queiroz, F. P., & Park, K. J. (2009).
Nutritive evaluation of a non-conventional leafy vegetable (Pereskia aculeata Miller).
International Journal of Food Sciences and Nutrition, 60 Suppl 1, 148–160.
Vieira, C. R., da Silva, B. P., do Carmo, M. A. V., Azevedo, L., Nogueira, D. A., Martino, H. S.
D., & Silva, R. R. (2019). Effect of Pereskia aculeata Mill. in vitro and in overweight
humans: A randomized controlled trial. Journal of Food Biochemistry, 43(7), e12903.