This vegetable may be considered a sign of Galician identity, as its young leaves (nabizas) or the shoots previous to flowering (grelo) are an essential ingredient of the most traditional dishes of our gastronomy.

On a nutritional level, like most leafy vegetables it is characterised by its very low calorie level, whilst on the other hand, an interesting contribution of vitamins and minerals, containing also glucosinolates, which have anticancer properties.