Morphological characteristics of (1). Mexican edible cactus stems are large and thick, with the length-diameter ratio of 2∶ 1, sparse spines, short and soft leaves, thin contact points of stems, fast growth, green meat and less fiber. Wild cactus stems are small and thin, with an aspect ratio of 3∶ 1, yellowish green or light green flesh, many fibers, dense thorns, long and hard thorns, thick contact points between stems and nodes, and slow growth and development.

(2) Nutritional components. Edible cactus is rich in nutrition and variety, and its taste is slightly sour and moderate when eaten. However, in order to adapt to the natural environment, the nutrients contained in wild cactus varieties, such as vitamin B 1, vitamin B2, amino acids and minerals, have been reduced or degraded, and the taste is too sour. In addition, some wild cactus varieties contain heavy metal ions or toxins that are extremely harmful to human body and cannot be eaten.