Introduction:
Broccoli, like other cabbages, belongs to the cruciferous family and is one of the healthiest vegetables. It tastes mild and similar to asparagus, which is why it is sometimes called asparagus cabbage.
Use/Preparation:
Broccoli can be eaten raw in salads or with a dip, steamed as a side vegetable, in soups, casseroles, quiches, with pasta dishes or on pizza.
Health:
Broccoli is rich in vitamins, especially vitamin C, K and beta-carotene. It also provides significant amounts of calcium, iron and copper. Besides a lot of micronutrients, broccoli also contains secondary plant compounds. The mustard oil glycosides are particularly worth mentioning here, which are said to reduce the risk of cardiovascular diseases and protect against various types of cancer.
Alternatives:
Cauliflower, like broccoli, is rich in vitamin C, fibre and antioxidants and contains the anti-inflammatory and anti-carcinogenic sulforaphane. But Romanesco, which looks like a cross between cauliflower and broccoli, as well as kale and Brussels sprouts can also be used as alternatives.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 34/141 |
| Fat | 0,4 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 6,6 g |
| Sugar | 1,7 g |
| Protein | 2,8 g |
| Salt | 0 g |
