Chinese broccoli, also known as kai-lan, is in the same species group as broccoli (Brassica oleracea) but is in a different group. Broccolini, also a member of the same group, is a hybrid between broccoli and kai-lan, produced and trademarked by the Mann Packing Company, Inc.
Although Chinese broccoli tastes very similar to broccoli and can be prepared in pretty much the same way, Broccolini is usually a bit sweeter and the stalks more tender, which means it will cook more quickly. Nutritionally-speaking, they are comparable; both being a great source of vitamins A, C, and K. As for all those other compounds that make broccoli so good for you, such as sulphoranes, indoles and isothiocyanates, these are found in all cruciferous vegetables--including collard greens, cauliflower, mustard greens, kohlrabi and of course, Chinese broccoli, broccoli and broccolini!
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