Many time we eat Broccoli is our Italian cuisine. Also known as 'Green Cauliflower', broccoli is a family member of cabbage. The word broccoli is obtained from the Italian word broccoli, which means the 'flowering top of the cabbage'. It has great flowery looks alike to a cauliflower; usually green in colour. These heads are arranged in a tree-like structure. The flower heads are carefully secured under the protection of the plant's leaves.
Broccoli is either consumed by boiling or steamed, but it may also be eaten raw. The leaves are also consumed with great interest. To keep the nutritional properties intact, it is cooked at a low cooking temperature.

Types:
The most commonly found type is the heading broccoli. It is tender and has rich green flowering buds.
A lesser-known broccoli type is sprouting broccoli. This type of broccoli comes both in purple and green colour. It is also known as asparagus broccoli.

Nutritional Value:
1. Broccoli is said to possess more nutritional value than any other vegetable.
2. It has a high content of Vitamin C and dietary fibre.
3. It also contains anti-cancer properties.
4. Broccoli diet provides low cholesterol benefits. It is also known to have a high detoxification system.

*Note: Broccoli is considered as valuable food during the Roman empire.
California produces 90% of broccoli, being the world number one producer