Bimi (200gr tray)

Origin: Málaga. Bimi is a long-stemmed vegetable with a mild flavor that comes from the cross between conventional broccoli and Chinese cabbage. Known in Europe as broccolini. We can consume its stems and flowers. It has a sweeter and milder taste than broccoli. Properties and benefits: Along with broccoli, bimi is one of the vegetables with the highest protein content. Its upper flowers are where most of the proteins are concentrated. It contains a lot of calcium and more vitamin C than oranges and broccoli. It has more antioxidant, anti-inflammatory, and anticancer properties, as well as more fiber and minerals than broccoli. Thanks to its fiber content, it is a very filling food. Regular consumption would help prevent cardiovascular and neurodegenerative diseases, as well as the formation of cataracts. It is a natural prebiotic and helps maintain our intestinal flora. Nutritional value per 100g: Calories 28 Protein 2.98g Carbohydrates 5.24g Fiber 3g Calcium 48mg Iron 0.88mg Vitamin C 93.2mg Storage and tips: It is advisable to consume it like broccoli, cooking it for a very short time and steaming it. Although you can also consume bimi raw. It should be stored in the refrigerator and will last quite a long time, up to 3 months if properly preserved. It is eaten whole, nothing needs to be discarded. Boiled or steamed, it should not be cooked for more than 3-4 minutes, 5 minutes for sautéing, 8-10 minutes for grilling, and 12-15 minutes for baking. Recipe and uses in the kitchen: If you like this vegetable and are a fan of legumes, we propose this recipe that will not leave you indifferent. You will also need coconut milk, ginger and curry, cilantro and chives. In a pot, we put the coconut milk, add grated ginger, chopped cilantro and chives, salt and pepper to taste. Stir, when it boils, lower the heat, add the chickpeas and continue stirring for 5 minutes. Add the bimi and let it cook for only 2 minutes. Your recipe will be ready once the bimi is cooked. Serve and dress with some sesame seeds.