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Broccoli

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Broccoli - Brassica oleracea var. Italica – from the family Brassicaceae is a vegetable cultivated for its flower. Derived from successive selections of wild cabbage, Broccoli is native to southern Italy and is harvested before flowering. Consumed raw or quickly seared, it retains its crunchiness. It can be used in gratins, risottos, stir-fries, and in Asian cuisine. An ideal slimming food, Broccoli like Romanesco Broccoli Cabbage requires constant moisture, which can make its cultivation difficult in certain regions. It is rich in vitamins C, B9, K and pro-vitamin A, as well as minerals and trace elements.

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