Broccolini: A Newly Derived Vegetable
Raman Selvakumar*
ICAR- Indian Agricultural Research Institute, Pusa Campus, New Delhi, Delhi (110 012), India
Praveen Kumar Singh
ICAR- Indian Agricultural Research Institute, Pusa Campus, New Delhi, Delhi (110 012), India
Gangadhara K.
ICAR- Central Institute of Arid Horticulture, Central Horticultural Experimental Station, Gujarat (389 330), India
Manjunathagowda D.C.
ICAR- Directorate of Onion and Garlic Research, Pune, Maharashtra (412 307), India
Jugendra Kumar
ICAR- Indian Agricultural Research Institute, Pusa Campus, New Delhi, Delhi (110 012), India
DOI: NIL
Keywords: Brassicaceae, Broccolini, Folate, Vitamin A
Abstract
Broccolini is a spontaneously evolved Brassicaceae family hybrid vegetable. The sweet and delicate cultivar was developed via traditional hand-pollinated crosses between gai lan and broccoli and is not genetically modified. Broccolini, also known as Aspirations, was created in Japan to replace cool-season broccoli sales throughout the season. Broccolini grows well in temperate climates and may be grown all year. The vegetable has remained a premium variety due to the cultivar's challenging growing characteristics and requirement for frequent harvesting. Despite its difficulty, Broccolini has a small following among chefs and broccoli lovers, who like its mild, sweet flavour, zero waste nature, and delicate, crisp texture. Broccolini is high in fibre and vitamin A, and it's also high in vitamin C, an antioxidant that boosts the immune system while reducing inflammation. Calcium is present to protect bones and teeth, iron is present to make haemoglobin, a protein that carries oxygen in the blood, potassium is present to maintain fluid balance, and folate, vitamin K, and manganese levels are low.
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Reference
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