Broccoli Calabrese
Broccoli calabrese is another superfood among the micro-vegetables. Due to its newly discovered ingredients, it is considered an immune system booster.
The Calabrese variety is particularly suitable for the cultivation of microgreens. It has a somewhat stronger growth habit than the normal Broccoli Raab (also called Brokkoletti or Ur-Brokkoli).
Flavour: The fresh green of Broccoli Calabrese is slightly reminiscent of Chinese cabbage with its spicy taste.
Ingredients: Green broccoli is characterised by its high content of the antioxidant sulforaphane, a glycoside from mustard oil that is very valuable for health (up to 100 times more than in mature broccoli vegetables). It contains mustard oil and sulphur compounds (so-called glucosinolates), which are known to have an anti-cancer effect. It is also rich in minerals (chromium, iron, fluorine, iodine, potassium, calcium, copper, manganese, magnesium, sodium, phosphorus and zinc), vitamins B1, B2, B3, B6, C, E, K and provitamin A, as well as valuable secondary plant compounds: flavonoids, isoflavonoids, glucosinolates, polyphenols, mustard oils and carotene.
Use: Raw in salads, on bread, in juices, smoothies, herbal curd or to garnish your dishes.
Positive properties: Antibacterial, detoxifying, anti-inflammatory, lowers blood sugar.
Flavour: The fresh green of Broccoli Calabrese is slightly reminiscent of Chinese cabbage with its spicy taste.
Ingredients: Green broccoli is characterised by its high content of the antioxidant sulforaphane, a glycoside from mustard oil that is very valuable for health (up to 100 times more than in mature broccoli vegetables). It contains mustard oil and sulphur compounds (so-called glucosinolates), which are known to have an anti-cancer effect. It is also rich in minerals (chromium, iron, fluorine, iodine, potassium, calcium, copper, manganese, magnesium, sodium, phosphorus and zinc), vitamins B1, B2, B3, B6, C, E, K and provitamin A, as well as valuable secondary plant compounds: flavonoids, isoflavonoids, glucosinolates, polyphenols, mustard oils and carotene.
Use: Raw in salads, on bread, in juices, smoothies, herbal curd or to garnish your dishes.
Positive properties: Antibacterial, detoxifying, anti-inflammatory, lowers blood sugar.
