Broccoli is a species belonging to the Brassicas family, which includes the remaining cabbages and other species such as the turnip.
Due to its different components, this vegetable provides a great complexity of flavors and textures, varying from soft (the branches) to fibrous or crunchy (stems and stem). Its color can range from sage green to dark green or purple green, depending on the variety.
In Portugal, broccoli is produced in the Ribatejo, Zona Oeste and Beira Litoral regions.
Nutritionally, broccoli present a cocktail of nutritional and regulatory substances, which are essential for the proper functioning of the organism. The main component of this vegetable is water, which has a very low caloric value. Broccoli is rich in fiber, folic acid and vitamin C and contains 5 times more calcium than milk.
The best way to consume broccoli is steamed, sautéed, in soup or in puree. Broccoli is also great in salads. Broccoli can be used in sauces, pasta and pie fillings, soups, creams and can be sautéed, au gratin or simply steamed. Broccoli is used in the preparation of salads and can also be used in dishes such as puff pastry and pasta.
Similary to cauliflower, broccoli can also be steamed, which helps maintain its nutritional properties.
It should be stored at 6 ° C for a shelf life of 4 days to 1 week.
Health Benefits
- Strengthens the immune system.
- Reduces tiredness and fatigue.
Origin: Portugal
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