Broccoli

Broccoli, also called broccoli, is a plant of the Brassicaceae family, related to the cabbage (cabbage), cauliflower and Brussels sprouts, which are other varieties of the same species.

Broccoli varieties

There are three varieties of broccoli:

The Calabrian broccoli, thick stems and large heads shaped green tree.

Broccoli sprouts, thin stems numbers and many more heads.

Purple cauliflower, his head is shaped like cauliflower but with tiny buds in bloom, often purplish.

Uses of broccoli

Broccoli is becoming more popular in Spanish cuisine. It can be eaten raw (is delicious) or cooked, steamed or boiled. In both cases it does not cook too long, better to leave them al dente, but lose their nutrients in addition to acquiring a green tint too dark.

Other ways to cook broccoli would prepare grilled, baked or roasted.

An important consideration in preserving broccoli: you have to keep in the fridge, unwashed and in a large bag or perforated. Fresh broccoli in the fridge will last us between 3 and 5 days and just when we go to use it is when you have to wash them.

Nutritional properties of broccoli

Broccoli contains many nutrients, more than any other vegetable. It is especially rich in vitamin C, folic acid, vitamin A and potassium. So eat broccoli is highly recommended as a source of antioxidants, which we know to help reduce the risk of developing some form of cancer.