A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / France
🔖 Certification： Organic European
🌱 About the Producer：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Brassica oleracea var. italica Plench.
Product Description：Sweet and slightly bitter in taste, cool in nature, and has anti-cancer effects. In addition, it contains vitamin C, carotene, selenium and other high antioxidant substances, which further strengthens the human body from free radical damage and preserves the integrity of cells. Broccoli is also rich in vitamin K, which can normalize blood clotting, prevent abnormal bleeding, and promote normal growth and development. Broccoli is a therapeutic food used to treat anemia, cancer, cardiovascular disease, respiratory infections in children, measles, gastroenteritis, etc.
Native to Italy, widely grown in England, France and the Netherlands. Introduced to China in the late Qing Dynasty. It is now cultivated in Beijing, Shanghai, Fujian, Yunnan, Guangdong, Taiwan and other places.
Variety：Green curds surrounded by large leaves form green buds when the broccoli spindle has grown to about 20 leaves.
Broccoli, cauliflower, and cabbage are all cultivars of cabbage.
Supply Season：The main production period is from November to March of the next year, and it is available in Hong Kong throughout the year.
Storage Method：Broccoli should be stored in a cool place, otherwise it will easily turn brown, yellow or rot. Put it in the refrigerator for short-term storage, it can be kept for about 2-4 days.
#Should Be / Avoided：
Pregnant women can eat broccoli
Broccoli is rich in nutrients and can be eaten during pregnancy. However, broccoli is cold in nature and should not be eaten in excess, while mothers with a cold constitution should eat less. People with lupus erythematosus or those with urinary stones should not eat broccoli.
Properties (TCM): cool
Five Flavors in TCM: Sweet, Bitter
Efficacy Refreshing the throat, opening the tone, moistening the lungs, and relieving cough
Broccoli is rich in vitamin E, which has the functions of preventing miscarriage, preventing miscarriage, improving blood circulation and repairing tissues. Broccoli is also rich in vitamin K, which promotes normal blood clotting and bone growth.
Radix radish prevents digestive system diseases
Tomatoes can prevent and fight cancer
Goji berries are good for nutrient absorption
Not suitable for matching
Milk affects calcium absorption
Cooking Skills：Edible parts are flower buds, pedicels and tender stems. Rinse lightly with water first, soak the broccoli upside down in salt water for about an hour so the bugs will emerge; then rinse under running water. The flower parts tend to accumulate the most pesticides, so the flower parts of broccoli should be carefully cleaned. When cooking, it is advisable to drain the water (flying water) first, so that it is easier to soften, so that it will not turn yellow due to cooking for too long; when the color changes, it is immediately cooled to keep its turquoise color.
Notes：Broccoli, especially its disulfhydryl, indole, isothiocyanate and other ingredients, has a very high anti-cancer potential, especially bladder cancer.
Broccoli with minced garlic, scallops and broccoli, fried scallops with broccoli.
Broccoli is a edible green plant in Brassicas. The head -shaped inflorescence of broccoli looks like broccoli. It is dark green and tree -like structure, which is divided from large light green edible stems. The flower head is surrounded by leaves. Boiling will significantly reduce the level of radish sulfen. The better cooking method to enjoy its beneficial nutritional ingredients is steaming and frying because they have no significant impact on these nutrients.
Vitamin C, K, and manganese in broccoli can help improve the immune system and confrontation. Energy generates the necessary vitamins, which can enhance neurotripular substances and collagen, while supporting proper bone formation. Active radish sulfen converted into radish sulchen is related to the reduction of neurode degradation and cardiovascular disease. Finally, their dietary fiber can improve digestion and slow the absorption of sugar absorption into the blood.
Suggested Eating Method：
The edible site is flower buds, stem stems, and tender stems. First rinse with water, soak the broccoli in the salt water for about one hour, so that the tapeworm will float; then rinse it under the flowing water. The part of the flower often accumulates the most pesticides, so the flower part of the broccoli should be carefully cleaned. When cooking, it is better to produce water (flying water) to make it easier to soften your body, and it will not turn yellow because it is cooked for too long. When the color is turned, it will be over the cold river to maintain its blue green.
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