Bimi is a natural hybrid between broccoli and kai-lan or Chinese broccoli. It contains fiber and vitamins, among which we can highlight vitamin C.
Bimi may not be familiar to us, but we have surely seen it in the greengrocers and supermarkets that we usually go to. And it is that the bimi is making a gap among the rest of vegetables , to be part of our shopping basket.
Bimi, familiar of broccoli
This familiar spiky broccoli is proving well accepted by many consumers eager to innovate in the kitchen with new flavors and presentations. Its shape gives rise to striking presentations and, above all, different from the ones we are used to, with other vegetables commonly consumed, and that is already a point in its favor. Its mild flavor and its versatility as a vegetable , which can be consumed both raw and cooked, have done the rest to achieve its introduction on the market.
Fiber, vitamins and minerals from bimi
Nutritionally, bimi is a vegetable of the cruciferous family , such as cabbage, cabbage, broccoli or cauliflower, vegetables of the Brassica genus that, like most vegetables, have water as their main component and therefore do not stand out. for its caloric content, but the other way around. In addition, it contains fiber, vitamins, among which we can highlight vitamin C, carotenes, which are precursors of vitamin A and folates, vitamin B9. It also contains niacin or vitamin B3, vitamin B1 and E. From its mineral content we can highlight potassium, but it also contains calcium, magnesium, zinc, iodine and iron.
Ideas to incorporate it into your diet
Being a vegetable, bimi is usually part of first courses, unique dishes, and also complements other foods. It is a very versatile product, if you are wondering how to cook bimi because it can be eaten both cooked and raw, so we can use it in salads, in stir fries, in steamed, baked, grilled vegetable dishes … mixed with other vegetables or with rice or pasta, but it can also accompany legumes , meats, fish and even eggs. Its mild flavor means that it can marry well with many different foods.
NATURAL HYBRID
The bimi is the result of the natural hybridization between broccoli and kai-lan or Chinese broccoli, also known as Chinese green cabbage. Hence its broccoli-like florets and its more spiky aesthetics such as kai-lan.
Who is it good for and who is not?
It is recommended for:
- Eating a healthy diet: bimi is not necessary for a healthy diet, but it can help you to consume the five recommended daily servings of fruit and vegetables that are recommended daily.
- Weight loss diets: if we want to lose weight, bimi will be a good ally since its caloric content is very low and with it we can satisfy ourselves by consuming few calories.
- Pregnant women: during pregnancy we must make sure to cover the needs of folic acid to avoid problems in the fetus. To avoid this, this vitamin is supplemented, however the consumption of foods rich in folates such as bimi is a good idea.
They are not suitable in case:
- Alterations of the thyroid gland: vegetables of the cabbage family have substances considered goitrogens, when consumed raw. These substances are unlikely to cause goiter , but it is advised as a preventive measure that this type of raw vegetables should not be consumed regularly if there is any alteration in the thyroid gland.
- Potassium-restricted diets: Due to certain kidney problems, the total amount of potassium in the diet should be controlled and its consumption restricted. If this is our case, we will have to limit the intake of many vegetables that are naturally a good source of potassium, as is the case with bimi.
Buying and conservation advice
When acquiring bimi, in addition to taking into account the same characteristics as in other horticultural products, such as the general appearance, coloration, turgor, etc. There is something that will help us define its degree of maturity: bimi, like broccoli, as the days go by it loses moisture and turgor, its little flowers open and become more yellowish. For this reason, we will avoid choosing specimens with open flowers and / or a yellowish color, as well as soft specimens or with excessively woody stems.
When it comes to preserving it, we can extend its useful life if we put it in the fridge without having washed it previously, as the excess moisture would favor mold. Out of the fridge it will age faster, so that in a few days it can develop strong flavors and an excessively stringy texture. In the fridge we can keep them in a plastic bag with ventilation, to avoid excess humidity. Another good option is to put it in a glass of water in the fridge, as if it were a bouquet of flowers.
Finally, there is the option of keeping it once cooked. It can be cooked by boiling or preferably steaming, and in a few minutes it is ready. Afterwards, we can keep it in the refrigerator or even freeze it.
REMEMBER THAT…
Both because of its name and its recent incorporation to the market, we could think that it is a vegetable that comes from distant lands. On the contrary, because although it is a hybridization with an Asian species, currently bimi is cultivated especially in the region of Murcia, and in general, throughout the southeast coast of the Peninsula.
The recipe: bimi scrambled eggs with mushrooms and pumpkin
Ingredients: Bimi
eggs
Assorted
mushrooms
Pumpkin
Leek
Tomatitos
To use seasonal products, in addition to bimi, we can make a delicious scramble in a moment that can easily get us out of a hurry when it’s time to make a dinner in a hurry. Of course, we must have the ingredients. We fry the leek cut into slices and then we add the rest of the clean ingredients, and cut if necessary, sautéing them.
The pumpkin takes the longest to cook, so we can have it baked or steamed previously or we can cut it into very small cubes or slices so that it cooks more quickly. At the end we add the tomatoes and the egg and stir until set obtaining the desired texture. And we already have it, it can be a complete dish if we accompany it with whole wheat semolina or some other cereal, which if there is a rush can even be a good slice of whole wheat bread. Ah! And if we like to season it, both parsley and a mixture of herbs of Provence can be a good option.
What you should know…
- Season: its cultivation goes from October to June or July, and it is grown in the region of Murcia and, in general, in the southeast of the Peninsula.
- Benefits Properties of bimi: rich in fiber, vitamins such as vitamin C and minerals such as potassium.
- Ideal for: anyone who wants to eat a varied diet rich in vegetables and does not have a specific underlying pathology that limits their consumption.
