Compared to cauliflower and broccoli, Romanesco is more delicate in texture and has a milder, creamier, nuttier flavor without a bitter note.
Beneficial features
Romanesco cabbage contains a large amount of carotene and mineral salts, but little fiber. It is a rich source of vitamin C.
Romanesco also contains a lot of choline, vitamins B1, B3 and B5.
The isocyanates contained in the composition help fight cancer and other tumors.
Romanesco cabbage fiber improves the motility of the large intestinal tract, allowing you to get rid of the signs of its malfunction: constipation, diarrhea, hemorrhoids.
How long does it take to cook Romanesco
The vegetable can be eaten raw, preferably with sauces: creamy or meat. If cauliflower only benefits in appearance and taste when steamed, then this will not work with broccoli: it will lose its bright, beautiful color and turn gray.
Experts advise cooking the inflorescences for no longer than 10 minutes. Steamed - 5-7 minutes.
This way you will maximize the nutritional value and delicate creamy nutty vegetable taste.
Do not leave Romanesco on the fire for too long: if overcooked, it will lose its special taste and will be bland.
Previously, we talked about the signs of iron deficiency in the body.
