“…Currently, the species is one of the most popular in human food (Santos, 2000;Carvalho & Clemente, 2004), consumed in its fresh form or as an ingredient in various dishes, such as juices, soups, salads and stews (Santos et al, 2017), being a vegetable rich in proteins, carbohydrates, fibers, iron, phosphorus, sulfur, calcium, vitamins A, C and K, thiamine, riboflavin, ascorbic acid and carotenoids (Filgueira, 2013), which they give it healing and anti-cancer properties (Moreno et al, 2006), as well as preventive against ophthalmic and intestinal diseases (Lefsrud et al, 2007;Trani et al, 2015).…”