ROMANESCO BROCCOLI: PROPERTIES, NUTRITIONAL VALUES AND USES IN THE KITCHEN
Curiosities about Romanesco broccoli
Due to its high water content it promotes diuresis and the elimination of fluid stagnation. Contains many
mineral salts including potassium, calcium, magnesium and phosphorus. Romanesco broccoli is a treasure chest of
antioxidants such as flavonoids and several vitamins including vitamin C and provitamin A, more precisely
of carotenoids, lutein and zeaxanthin. It is suitable for most nutritional protocols thanks also to the
its low glycemic index given by the high presence of soluble fibre. It has a low energy intake
supplied mostly by the proteins contained and to a lesser extent by carbohydrates. An average 200 g portion provides approximately 50 kcal.
It is advisable to consume this vegetable well cooked to cancel the goitrogenic and modest action
concentration of antinutritional factors. In case of hyperuricemia , it is recommended to eat them moderately.
It is also called selvage broccoli , broccoli cabbage or Roman cabbage. Its green florets are repeated in
equally on different scales ( fractals ) creating a spectacular geometric vortex.
How to use Romanesco broccoli in the kitchen
The tops and most tender leaves of Roman broccoli are eaten . Fresh florets can be eaten raw
in salad; good steamed, stewed, baked, in soups, in meatballs and fried .
During cooking, to avoid invading the house with its smell, try adding it to the cooking liquid
a bay leaf with a potato , milk, white vinegar or lemon juice.
HOW TO BUY AND STORE ROMANESCO BROCCOLI
Choose Roman broccoli of a beautiful light green color , without spots and with leaves adhering to the head.
STORE in the refrigerator for 4 days, in the freezer the blanched florets will keep for a maximum of 3 months.
You can buy Romanesco broccoli online with Fruttit and receive it at your home within 24 hours