Broccoli
Few people know that broccoli is otherwise called string cabbage in Poland! This is not the last of the interesting facts about this vegetable. What arrives on our plate is the bud of this plant, not the flower, as many people think. The broccoli flower is yellow in colour and is somewhat reminiscent of a rapeseed in bloom. Broccoli buds are mostly dark green but you can also find some that are brightly coloured.
Broccoli owes its characteristic taste and aroma to the volatile compounds it contains, which have proven health-promoting properties. Broccoli is a vegetable that can be eaten raw, steamed, boiled or fried - for example, in a batter. It is a valuable source of B group vitamins, vitamin C, K, magnesium, potassium and active compounds with proven anti-cancer effects such as sulforaphane.
Boiled broccoli is an excellent culinary starter for babies as you start expanding their diet. The small, mild-tasting florets are readily accepted and eaten by babies several months old.
Green broccoli
The best-known and best-loved one. You can cook it, steam it, fry it in a pan, make a casserole or eat it raw. What can you do to retain its appetising dark green colour after cooking? Put the florets into salted boiling water, cook briefly (about 3 minutes). Then remove from the heat and leave covered also for about 3 minutes. After that, drain and immediately immerse in ice-cold water. To speed up the cooling process, add ice cubes to the water.
Purple broccoli
An attractive colour variety that is not too different in size, shape and texture from the green one. This type will certainly be interesting for children, who will enjoy trying this unusual broccoli.
Romanesco
It is a cross between broccoli and cauliflower that originated in Italy. The vegetable is impressive with its bright green colour and symmetrical arrangement of florets. Excellent in soups, as an addition to meat, pasta, rice or salads.
Broccoli sprouts
Most will be a few days old plants of the green variety. They stand out for their distinct spicy flavour, intense green colour and crunchy texture. They are perfect for sandwiches, for decorating dinner dishes or as an original addition to cocktails.
Nutritional value per 100g of broccoli:
ENERGY VALUE
PROTEIN
FATS
CARBOHYDRATES
VITAMIN C
FOLIC ACID
Broccoli is a very good source of calcium. It contains as much as 40 mg of it in 100 grams. Vegetarians value it as an alternative source of this element to dairy. Broccoli is also enjoyed by children, whose skeletal system is developing rapidly.
Broccoli is low in calories, which is why it is such a good choice for anyone trying to lose weight. Due to the dietary fibre it contains, it provides a feeling of satiety for longer.
The intense smell of broccoli is related to the sulphur content. It is this mineral compound that builds the structures of the skin, hair and nails. The vegetable also contains vitamin C, which has an anti-ageing effect while also firming the skin.
Broccoli contains a compound called sulforaphane which has antioxidant properties. Scientists have clearly confirmed its protective effect on DNA structures. The compound has also shown anti-cancer activity against certain types of cancer.
The production of broccoli in Poland has been growing year by year. The leading regions for growing this vegetable are the Mazowieckie and Małopolskie Voivodships, Kujawy, as well as the Lubelskie Voivodship, eastern Wielkopolska and the north of Podkarpacie.
