Broccoli

Broccoli is a human-made cultivar, developed from wild cabbage in the northern Mediterranean, especially Italy, over 2,000 years ago. The name comes from the Italian broccolo, meaning “the flowering crest of a cabbage.”

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It was introduced to the United States by Italian immigrants in the 1800s but didn’t become widely popular until the 1920s and 1930s. Today, it’s grown globally, with major producers including China, India, Mexico, and the U.S. (California is the top state).

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Key benefits

• Very high in vitamin C and vitamin K

• Rich in antioxidants like sulforaphane, which may help protect against cancer

• Supports immune health, bone health, and digestion

• High in fiber and water, aiding satiety and gut function

• Contains plant compounds with anti-inflammatory properties

 

Fun Facts

• Broccoli is a flower: The part we eat is the flower head, harvested before the yellow blossoms open.

• Eat the stem & leaves: The stalks are edible and rich in fiber, and the leaves are nutritious like kale or collards.

• Sulforaphane superstar: Broccoli is one of the best sources of sulforaphane, a compound studied for its potential to fight cancer and support detoxification.

• Microwave it wisely: Steaming or microwaving broccoli preserves more nutrients than boiling, which can leach out water-soluble vitamins.

• Bitter = healthy: The slightly bitter taste is due to glucosinolates, beneficial compounds found in cruciferous veggies.