Broccoli belongs to the Cruciferous family, to the botrytis variety and the cymosa Lam subvariety. It is a hard vegetable from the cabbage family, high in vitamins A and D. It develops better in the cool seasons of the year. It is becoming increasingly popular in Spanish cuisine, with simple ways to cook it: steamed, baked, or in exquisite recipes. Broccoli is one of the so-called "superfoods" for its nutritional and antioxidant properties. It can be consumed in many ways - steamed, boiled, grilled, gratin - but given its richness in vitamin C and folic acid, it is interesting to cook it al dente, so it does not lose its properties. The broccoli season in Spain is from January to March. Properties / Health Broccoli Broccoli Conservation Broccoli Preparation It is a member of the cabbage family and a close relative of cauliflower, broccoli contains more nutrients than any other vegetable. Broccoli contains large amounts of vitamin C, folic acid, and beta-carotene (vitamin A) which are important as antioxidants. Beta-carotene is good against infections. Minerals: potassium (promotes nerve and muscular impulses; and iron. Researchers have concluded that broccoli and other cruciferous vegetables should be included in the weekly diet. Consuming antioxidant-rich foods can reduce the risk of some forms of cancer and heart disease. Article. Calories 23 Dietary fiber 2.4 grams Beta-carotene Protein 2.3 grams Carbohydrates 4.3 milligrams Vitamin C 49 milligrams Folic acid 53.3 milligrams Calcium 89 milligrams Iron 0.9 milligrams. Conservation: Store broccoli, unwashed, in large plastic bags or perforated in the vegetable compartment of the refrigerator. Broccoli that is not refrigerated quickly becomes fibrous and woody. Wet broccoli quickly becomes soft and moldy in the refrigerator - so wash it before using it. Store fresh broccoli in the refrigerator for 3 to 5 days. Wash the broccoli with fresh tap water. Do not allow it to be submerged in water as it will lose its nutrients. Fresh broccoli is delicious raw or cooked. Steam broccoli for 3 to 4 minutes or immerse them in boiling water for the same time. Broccoli cooked for too long turns dark green and loses its nutrients, especially vitamin C. Herbs and spices that give more flavor to broccoli are: basil, dill, garlic, lemon balm, marjoram, oregano, tarragon, and thyme. Steamed broccoli with Lemon Dressing - 1 bunch of broccoli - 3 carrots, in strips. - Lemon dressing: - 6 tablespoons of olive oil - 2 tablespoons of lemon juice - grate a lemon, grated or chopped - 1/4 teaspoon of black pepper (optional) - 1 teaspoon of dried dill or 3 teaspoons of fresh.