Taste: The fresh green of broccoli with its spicy, piquant taste is slightly reminiscent of Chinese cabbage.
Ingredients: Broccoli green is characterized by a high content of the antioxidant sulphoraphane , a health-valuable mustard glycoside (up to 100 times higher than ripe broccoli vegetables). It contains mustard oil and sulfur compounds (called glucosinolates), which are well known for anti-cancer effects. In addition broccoli green contain abundant minerals (chromium, iron, fluoride, iodine, potassium, calcium, copper, manganese, magnesium sodium, phosphorus and zinc), vitamins B1, B2, B3, B6, C, E, K and provitamin A as well as the valuable secondary plant substances: flavonoids, isoflavonoids, glucosinolates, polyphenols, mustard oils and carotene.
Usage: raw: in salad, on bread, for juicing, smoothies, herb quark or as a decoration of your dishes.
Positive properties: antibacterial, detoxifying, anti-inflammatory, lowering blood sugar, preventing and fighting cancer.