Species of vegetable from the variety of sprouts, of firm white mass and leafy aspect belonging to the family of broccoli that can proliferate throughout the year but preferably in the months of September and January.
It is a type of vegetable very versatile in the kitchen as it can be used in various dishes as part of the serving of vegetables, also gratin and in stews, even though after cooking can give off a foul odor, it is palatable and rich in nutrients and minerals as it has large amounts of vitamins A, K, magnesium, potassium, phosphorus and B vitamins, is also rich in antioxidants, it helps digestion, anti-inflammatory and diuretic and prevents certain cancers.
