Despite the fact that broccoli has been cultivated in Aragon for two decades, its production has not experienced a significant expansion until the past few years. According to information provided by the Department of Agriculture, Livestock and Environment, the acreage devoted to broccoli in Aragon reached 1,628 hectares in 2019, with 1,620 of them in the province of Zaragoza.
Broccoli, whose production schedule is established during the fall and early winter, easily adapts to wide-ranging soils and dry climates. Due to its seasonality, it is usually a good complement to other types of crops such as wheat, barley or peas, among others.
In Aragon, it has expanded mainly in the irrigated areas of the Cinco Villas region, on the banks of the Ebro, in the areas of Mallén, Fréscano and Novillas, and in the Jalón valley. It is also grown in some locations around Zaragonza, as well as in the Jiloca region, in Teruel, and in the Bajo Cinca region, in Huesca.
Broccoli is one of the products included in the superfoods category, given its excellent nutritional qualities and many health benefits. This has turned it into an essential food in the Mediterranean diet.
The high amount of fiber and protein and the lack of fat and cholesterol determine its healthy nature. It is low in calories and very rich in vitamin C. It is also a good source of iron, phosphorus, potassium, folates, and sulfur and phytochemical compounds.
This composition gives it antioxidant, anticancer and antibacterial properties. It also protects you against cardiovascular diseases while helping regulate your cholesterol levels, and current studies on broccoli do nothing but discover even more beneficial properties.