Broccoli

Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family whose large flowering head, stalk, and small associated leaves are eaten as a vegetable. It is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure branching out from a thick, edible stalk. The word "broccoli" comes from the Italian plural of broccolo, meaning "the flowering crest of a cabbage", and is also used in Italian to mean "small nail" or "sprig". In Hebrew, broccoli is known as ברוקולי (brokoli). In French, it is called le brocoli, in Spanish el brócoli, and in German der Brokkoli. Broccoli is high in fiber, vitamin C, vitamin K, iron, and potassium. It also contains more protein than most other vegetables. Broccoli may be eaten raw but is often cooked, typically by steaming or boiling, which reduces the sulfur compounds responsible for its pungent odor. Broccoli has been cultivated for over 2,000 years, with records of it being grown in the Roman Empire. It was introduced to the United States in the early 20th century and has since become a popular vegetable in American cuisine.