About Broccoli

Broccoli is a green vegetable that belongs to the Brassicaceae family. The name broccoli has been derived from the Latin word ‘bracchium’, which literally means a strong branch or arm.

The other members of the broccoli family tree include collards, cabbage, and cauliflower. Broccoli can be eaten raw, steamed, or cooked. Some individuals steam it or prepare a salad by stir frying it and adding some dressing to the same. Broccoli is eaten all across Australia, America, and Europe, but is still not popular in most African and South Asian Countries.

History of Broccoli

Broccoli was first cultivated in Rome and was brought to America by Italian immigrants during the 16th century. It was initially referred to as cabbage cole and was often confused with cabbage and cauliflower. There are three different kinds of broccoli available in the market: Romanesco, Calabrese, and sprouting. Calabrese is the most common type of broccoli that is available in the summers and is named after the Calabria province of Italy where it was first produced. Sprouting broccoli is distinguished by its small flowering heads and can be found mostly during winter months, while the yellowish green Romanesco broccoli can be purchased during the fall.

Health Benefits of Broccoli

• Broccoli is effective in preventing various types of cancers including breast cancer, uterus cancer and cancer of the lungs, colon, kidneys, liver, etc.
• Broccoli is known for its detoxification properties because it is packed with sulphur, amino acids, and vitamin C.
• Broccoli is a rich source of fiber that helps in treating all kinds of stomach disorders.
• It has good antioxidant properties.
• The presence of Beta Carotene, Zeaxanthin, phosphorus, and Vitamins A, E & C in broccoli makes it excellent for ocular health.
• Broccoli should be included in the diet for building strong bones and for boosting immunity.