Broccolini, a popular vegetable said to be a cross between broccoli and the Chinese broccoli a rich source of vitamin A and vitamin C and is of course cholesterol free which may prevent heart disease, cancer and aging by inhibiting the DNA-damaging effects of free radicals.
Vitamin C and vitamin A also support skin and immune system health.
Broccolini belongs to the cruciferous vegetable family. This group contains a chemical called sulforaphane, which is an antioxidant.
Broccolini has a milder, sweeter taste than broccoli and features thin, tender stalks that can be cooked whole without peeling.
All members of the Brassica oleracea cruciferous vegetable family, including broccolette, contain a high concentration of glucosinolate compounds. When glucosinolate-rich broccolette is eaten, the enzyme myrosinase is released.
Myrosinase converts glucosinolate into a variety of antioxidant compounds, including isochiocyanates and indoles.
Broccolini is high in fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs the appetite. Furthermore, a cup of broccoli has as much protein as a cup of rice or corn with half the calories.
Along with a high amount of potassium, Broccolini also contains magnesium and calcium that help regulate blood pressure; it also helps maintain a healthy nervous system and optimal brain function, as well as promotes regular muscle growth.
The unique vegetable resembles broccoli or asparagus in physical appearance, with long stalks topped by delicate buds.
Since the plant is perfectly edible uncooked, it only requires a very minimal cooking time (about 3 minutes steamed or boiled).
Make sure to wash broccolini in ice water just after cooking to prevent further cooking and seal in its intense green colour.
Add it to sautés, stir-fries and roasted vegetable dishes at the very end to prevent loss of flavour, texture and nutrients. In Japan, it is highly popular as a spring vegetable and usually eaten steamed.
When adding to sautés and roasted vegetable dishes, it should be tossed in at the very end to prevent loss of flavour, texture, and nutrients.