{"id":5069,"date":"2018-06-07T09:19:16","date_gmt":"2018-06-07T07:19:16","guid":{"rendered":"https:\/\/gastromedia.ro\/?p=5069"},"modified":"2021-05-19T09:20:56","modified_gmt":"2021-05-19T07:20:56","slug":"broccoli-coffee-scientists-create-new-way-to-eat-more-greens","status":"publish","type":"post","link":"https:\/\/gastromedia.ro\/en\/broccoli-coffee-scientists-create-new-way-to-eat-more-greens\/","title":{"rendered":"Broccoli coffee: scientists create new way to eat more greens"},"content":{"rendered":"<p>CSIRO and agriculture group Hort Innovation turn \u2018ugly\u2019 bunches into a powder for drinks, soup and baked goods.<\/p>\n<p>Those who don\u2019t fancy eating broccoli can still reap its health benefits thanks to a newly developed powder version that be stirred into smoothies, baked goods and even coffee.<\/p>\n<p>Bunches of broccoli deemed too imperfect in appearance to be stocked in shops have been ground up and turned into a powder by Australian government science agency CSIRO and agriculture group Hort Innovation.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter  wp-image-5070\" src=\"https:\/\/gastromedia.ro\/wp-content\/uploads\/2021\/05\/1537-1024x614.jpg\" alt=\"\" width=\"695\" height=\"417\" srcset=\"https:\/\/gastromedia.ro\/wp-content\/uploads\/2021\/05\/1537-1024x614.jpg 1024w, https:\/\/gastromedia.ro\/wp-content\/uploads\/2021\/05\/1537-300x180.jpg 300w, https:\/\/gastromedia.ro\/wp-content\/uploads\/2021\/05\/1537-768x461.jpg 768w, https:\/\/gastromedia.ro\/wp-content\/uploads\/2021\/05\/1537.jpg 1537w\" sizes=\"(max-width: 695px) 100vw, 695px\" \/><\/p>\n<p>Every two tablespoons of powder contains about one serve of broccoli, which is a good source dietary fibre, vitamin B6,\u00a0vitamin E, and manganese.<\/p>\n<p>One Melbourne cafe has started experimenting with the powder by stirring it into coffees.<\/p>\n<p>&nbsp;<\/p>\n<p>The chief executive of Hort Innovation, John Lloyd, says the powder is also ideal for smoothies, soups and baked goods.<\/p>\n<p>\u201cResearch shows the average Australian is still not eating the recommended daily intake of vegetables a day, and options such as broccoli powder will help address this,\u201d he said on Wednesday.<\/p>\n<p>The powder and a range of snacks are being developed as part of a research project that aims to reduce vegetable waste by creating healthy food products from \u201cugly\u201d produce.<\/p>\n<aside class=\"element element-rich-link element-rich-link--upgraded\" data-component=\"rich-link\" data-link-name=\"rich-link-1 | 1\">\n<div class=\"rich-link tone-feature--item rich-link--pillar-lifestyle\">\n<div class=\"rich-link__container\">\n<p>A CSIRO survey last year found four out of five adults weren\u2019t eating enough fruit and vegetables to meet national dietary guidelines.<\/p>\n<p>Read more on: www.theguardian.com<\/p>\n<\/div>\n<\/div>\n<\/aside>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>CSIRO and agriculture group Hort Innovation turn \u2018ugly\u2019 bunches into a powder for drinks, soup and baked goods. Those who don\u2019t fancy eating broccoli can still reap its health benefits thanks to a newly developed powder version that be stirred into smoothies, baked goods and even coffee. Bunches of broccoli deemed too imperfect in appearance &hellip; <a href=\"https:\/\/gastromedia.ro\/en\/broccoli-coffee-scientists-create-new-way-to-eat-more-greens\/\">Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":5070,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[21],"tags":[],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/gastromedia.ro\/en\/wp-json\/wp\/v2\/posts\/5069"}],"collection":[{"href":"https:\/\/gastromedia.ro\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastromedia.ro\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastromedia.ro\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastromedia.ro\/en\/wp-json\/wp\/v2\/comments?post=5069"}],"version-history":[{"count":1,"href":"https:\/\/gastromedia.ro\/en\/wp-json\/wp\/v2\/posts\/5069\/revisions"}],"predecessor-version":[{"id":5071,"href":"https:\/\/gastromedia.ro\/en\/wp-json\/wp\/v2\/posts\/5069\/revisions\/5071"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastromedia.ro\/en\/wp-json\/wp\/v2\/media\/5070"}],"wp:attachment":[{"href":"https:\/\/gastromedia.ro\/en\/wp-json\/wp\/v2\/media?parent=5069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastromedia.ro\/en\/wp-json\/wp\/v2\/categories?post=5069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastromedia.ro\/en\/wp-json\/wp\/v2\/tags?post=5069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}