Thanks to its characteristic colour, Redi has significantly higher levels of antioxidant activity that conventional green varieties and outstanding anthocyanin values.
Redi contains much higher phenolic compounds and glucosinolates than green varieties, resulting in a significant amount of Vitamin C.
All of which supplements a diet to maintain a healthy life.
Vegetable Culinary Evaluations for Bejo Seeds
Conducted by the Culinary Breeding Network at the Oregon State University North Willamette Research & Extension Center
By Chef Tim Wastell of Culinary Breeding Network.
Aesthetically alluring, boasting a gradient of light to dark anthocyanin coloration ‘Redi’ is an eye-catchingly beautiful and delicious purple sprouting broccoli.
Tender throughout most of its stem and sweet enough to be eaten raw, Redi is an ideal addition to a crudite platter, and also performed very well (held its snappy crunch, bright sweet flavor and vibrant color) sliced thinly into lightly dressed salads as well as shredded into more aggressively seasoned/dressed, higher fat slaw-type composed dishes.
When lightly steamed or blanched Redi remains sweet and tender, retaining some of its purple color while becoming verdantly green. High direct heat such as a broiling, a hot convection roast or a short trip into a hot wood fired oven for a brief time results in a lightly charred, crispy, toothy yet yielding version of Redi which needs nothing more than a drizzle of good oil, a pinch of freshly ground chili flake and a squeeze of lemon. High temperature grilling and cast iron pan roasting produces an ideal combination of char, color and texture for Redi, ready to accompany most any protein or stand confidently on its own.
Source: Universidad Estatal de Oregón