The Romanesco cabbage is the result of the improvement experiments in the crossing of cauliflower and broccoli. The plant is annual, loves the heat, requires alkaline feeding and moderate irrigation. Only cabbage is used for food, which consists of light green inflorescences that have the shape of a fractal spiral. At the same time, each outbreak consists of similar buds that form a spiral.
Cabbage belongs to dietetic products and easy digestion. For the first time, the historic cabbage was cultivated by Romanesco in the territories close to Rome in the sixteenth century. The world popularity won only after the 90s. 20 art. Ripening, collection and storage of romanesco. Vegetable ripening at the beginning of autumn. Compared with the size of the whole plant, the fruit is quite small. It is better to cut the finished heads in the morning, until the sun has warmed the plant.
The Perederzhivat fruit is not recommended on the vine either, as it can cause rotting or drying of the inflorescences. The romanesco capsule after collection and storage in the refrigerator quickly loses its nutrients and begins to deteriorate. However, when the frozen cabbage remains full of vitamins for a year. At retail, Romanesco cabbage can be found fresh and canned. Calorie romanesco Low calorie product, of which 100 g contain only 25 kcal. The use of this cabbage does not cause obesity.
The composition and availability of nutrients. This type of cabbage is rich in vitamins, microelements, fiber, carotenoids and antioxidants. Introduction to the diet of this type of cabbage helps restore the sensitivity of the taste buds and get rid of the metallic taste. Thanks to the vitamins, the Romanesco cabbage improves the elasticity of the blood vessels, makes them more durable and also dilutes the blood. The isocyanates present in the composition help to fight cancer and other neoplasms. The cabbage of Romanesco fiber improves the motility of the large intestine, which allows it to get rid of the symptoms of its malfunction: constipation, diarrhea, hemorrhoids.
Also in the intestine, the composition of the beneficial microflora is normalized, the fermentation and rot processes are stopped. The use of Romanesco cabbage reduces the risk of atherosclerosis by eliminating excess cholesterol, slags and toxins. In the kitchen Romanesco cabbage is very close to broccoli in consumer properties. It is fried, boiled, baked, used in salads and to make sauces. In many countries of the world it is prepared according to recipes similar to broccoli. The main difference between romanesco cabbage and broccoli or cauliflower is its nutty creamy flavor without bitterness, the texture is also more tender.
Romanesco cabbage refers to products that do not cause allergies in most people. Excessive use of cabbage, which did not pass the proper heat treatment, can cause diarrhea and swelling.
Limiting the amount of consumption of this type of cabbage means cardiological diseases and problems with the thyroid gland. Like other types of cabbage, this product contains a lot of fiber, so that improved processes of gas formation can appear. A similar effect can be, if cooked in a romanesco dish and legumes. It is not desirable to serve this cabbage with mushrooms or fatty meat, as there may be problems with digestion.
