Broccoli

Broccoli is one of the healthiest foods you can eat, a real nutritional powerhouse. Along with a rich supply of vitamins and minerals, notably vitamin C, folate (folic acid), and potassium, it contains the phytochemical sulforaphane, which helps reduce the risk of cancer. In addition, broccoli contains a good amount of beta-carotene is low in calories and is virtually fat free.

Like the artichoke, broccoli is essentially a large edible flower. The stalks and flower florets are eaten both raw and cooked, and have a flavor reminiscent of cabbage. The bitter leaves are usually discarded. although some cooks do enjoy them prepared in the manner of chard or kale. Broccoli is related to cabbage, kale, cauliflower, and Brussels sprouts.

Broccoli, botanically-known as Brassica oleracea italica, is native to the Mediterranean. It was engineered from a cabbage relative by the ancient Etruscans, who were considered to be horticultural geniuses. Its English name, broccoli, is derived from the Italian brocco and the Latin bracchium meaning arm, branch, or shoot.