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Broccolini (original Japanese: ''ブロッコリーニ''〔(【引用サイトリンク】title=朝日新聞グローブ (GLOBE)｜サイドストーリー ブロッコリー物語 )〕) is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. Often misidentified as young broccoli, it is a hybrid of broccoli and kai-lan, both cultivar groups of ''Brassica oleracea''. It was originally developed by the Sakata Seed Company of Yokohama, Japan, in 1993 as "aspabroc". The entire vegetable is consumable, including the occasional yellow flower. Common cooking methods include sauteeing, steaming, boiling, and stir frying. Its flavor is sweet, with notes of both broccoli and asparagus,〔 although it is not closely related to the latter. Nutritionally, it is high in vitamin C and contains vitamin A, calcium, folate, and iron. In Australia Broccolini® is a registered trademark licensed to (Perfection Fresh Australia ) by the Sakata Seed Company. In Japan, it is highly popular as a spring vegetable, and usually eaten steamed. In Brazil, the common form of the word broccoli ("brócolis") refers to broccolini: the more traditional broccoli is called "brócolis americano" (American broccoli). == Cooking Tips for Broccolini == Tip #1: Broccolini stalks don't need peeling or scaling. Tip #2: Steam Broccolini in a stove-top steamer over boiling water, or in a microwavable container with a little water for no more than two minutes. Tip #3: To blanch, bring boiling water to a rolling boil in a shallow pan, drop Broccolini in for about 30 seconds and plunge into iced water to refresh. (More cooking tips here ). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Broccolini」の詳細全文を読む スポンサード リンク
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