Description

Broccolini,

also known as Aspabroc or baby broccoli, is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a hybrid of broccoli and gai lan (which is sometimes referred to as “Chinese kale” or “Chinese broccoli”), both cultivar groups of Brassica oleracea.

Broccolini is a source of vitamin A, vitamin C and vitamin K, folate and glucosinolates. It contains a similar profile of phenolic acids to other vegetables in the Brassica family, most notably containing flavonoids. Research into flavonoids in broccolini leaves has suggested they can inhibit the growth of some cancers. Such research has found that common cooking methods reduce broccolini’s phenolic acid content, particularly boiling.

Common cooking methods include sautéing, steaming, boiling, and stir-frying. According to a 2005 study assessing how Australians cooked broccolini, the majority used steaming, with less stir-frying, and a small minority ate it raw or in a salad1. There are also many recipes available online for preparing broccolini in different ways such as pan-frying or roasting.