Broccoli

Broccoli is a green cruciferous vegetable from the Brassicaceae family, closely related to cauliflower and cabbage. It originates from the Mediterranean region and is today one of the most popular and nutritious vegetables in the world. It is rich in vitamin C, vitamin K, folate, and antioxidants. In the kitchen, broccoli is highly versatile, it can be boiled, steamed, roasted, or used in soups and salads. Steaming or brief blanching best preserves its nutrients. The flavour is mildly bitter and fresh, with a slightly nutty note after cooking.