general description
Romanesco cabbage (Italian romanesco – roman cabbage) – is the
result of breeding experiments on crossing
cauliflower and broccoli.
An annual plant, thermophilic, requires alkaline feeding and
moderate watering. Only the head of cabbage is used for food, which
consists of light green inflorescences in the form of a fractal spiral.
Moreover, each bud, consists of similar buds, forming a spiral. Cabbage
is a dietary and easily digestible product.
According to preserved historical documents,
Romanesco cabbage was first cultivated in territories near Rome in the 16th century. It
gained worldwide popularity only after the 90s. 20 Art.
Ripening, collecting and storing Romanesco
The vegetable ripens by the beginning of autumn. Compared to the size of the entire plant, the
fruit is quite small. It is best to cut off the finished heads in the
morning, while the sun has not warmed up the plant. Overexposing the fruits
on the root is also not recommended – this can lead to rotting
or drying out of the inflorescences. After collecting and storing
in the refrigerator, Romanesco cabbage quickly loses its nutrients and begins
to deteriorate. However, when deep frozen, cabbage remains full of
vitamins for a year.
In retail sales, Romanesco cabbage can be found fresh
and canned.
Calorie Romanesco
Low-calorie product, 100 g of which contains only 25
cal. The consumption of this cabbage does not cause obesity.
Nutritional value per 100 grams:
Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Caloric value, kcal 2,9 0,4 6,5 0,9 89 25
Useful properties of Romanesco cabbage
Composition and presence of nutrients
This type of cabbage is rich in vitamins (C,
K,
A),
trace elements (zinc),
fiber, carotenoids and antioxidants.
The introduction of this type of cabbage into the diet helps to restore the
sensitivity of taste buds and get rid of the metallic
taste. Thanks to vitamins, Romanesco cabbage improves the elasticity of
blood vessels, makes them stronger, and also thinns the
blood. The isocyanates present in the composition help fight cancer
and other neoplasms.
Fiber of Romanesco cabbage improves the motility of the large intestine,
allowing you to get rid of the symptoms of malfunctioning: constipation,
diarrhea, hemorrhoids. Also in the intestine, the composition of the beneficial
microflora is normalized , the processes of fermentation and decay are stopped.
The consumption of Romanesco cabbage reduces the risk of atherosclerosis
by removing excess cholesterol, toxins and toxins.
In cooking
According to its consumer properties, Romanesco cabbage is very close to
broccoli. It is fried, boiled, baked, used in salads and in
sauces, and is prepared in many parts of the world following similar
recipes to broccoli.
The main difference between Romanesco cabbage and broccoli or cauliflower
is its creamy nutty taste without bitterness, the texture is also more
tender.
Dangerous properties of Romanesco cabbage
Romanesco cabbage is a non-allergenic food
for most people.
Excessive consumption of cabbage that has not been properly
cooked can cause diarrhea
and bloating.
It is worth limiting the amount of consumption of this type of cabbage for
cardiac diseases and problems with the thyroid gland.
Like other types of cabbage, this product contains a
lot of fiber, therefore, increased
gas formation processes may appear . A similar effect can be if you cook
Romanesco and legumes in one dish. It is undesirable to serve this cabbage
with mushrooms or fatty meat, as
digestion problems may arise .
Not sure what to cook with unusual Romanesco cabbage? Try it with meatballs and Mediterranean sauce!
