- Glossary
- Broccoli - queen of vegetables
Broccoli - queen of vegetables
Broccoli (Brassica oleracea var. italica) is a cruciferous vegetable from the cabbage family, related to cauliflower. Both the florets and stalks are edible.
It is exceptionally rich in vitamins C, K, folic acid, fibre and antioxidants, and is among the healthiest vegetables. It is eaten boiled, steamed, baked, or raw in salads.
To preserve its nutrients and vibrant green colour, brief steaming of no more than 5 minutes is ideal.
- Broccoli contains more vitamin C than oranges.
- It originates from Italy, where it has been cultivated since ancient times.
- For vitamin preservation, steam for no more than 5 minutes.
- Broccoli stalks are also edible and have a mild flavor.
Nutritional values (100 g of product contains)
Energy
47 kcal
2 %
Proteins
3 g
6 %
Fats
770 mg
1 %
Carbohydrates
7 g
3 %
Fiber
4 g
15 %
Salt
46 mg
< 1 %
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