Broccoli
Broccoli
Broccoli (pronounced /ˈbrɒkəli/, from the Italian plural of broccolo, referring to "the flowering crest of a cabbage") is an edible green plant in the cabbage family (family Brassicaceae) whose large flowering head, stalk and small associated leaves are eaten as a vegetable.
Etymology
The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout".
Description
Broccoli is a biennial plant that is grown as an annual plant. The plant is harvested for its green flower heads, which are used in cooking or can be eaten raw. The plant has large, compound leaves with long petioles, and the mass of flower heads is surrounded by leaves.
Nutritional Value
Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. It also boasts more protein than most other vegetables.
Health Benefits
Broccoli has been found to have a number of health benefits. It is high in antioxidants, which can help the body in a variety of ways. It is also high in fiber, which can aid digestion, and it has been found to have anti-inflammatory properties.
Related Terms
- Cabbage: A green leafy vegetable that is related to broccoli.
- Cauliflower: A vegetable that is similar in structure to broccoli but is usually white.
- Brussels sprouts: A type of cabbage, in the same family as broccoli.
- Kale: A type of cabbage that is also in the same family as broccoli.
External links
- Medical encyclopedia article on Broccoli
- Wikipedia's article - Broccoli
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