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About:  Broccoli (Brassica oleracea) is a cruciferous vegetable related to cabbage, kale, cauliflower, and Brussels sprouts.

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.”

Like the other close relatives of cabbage, broccoli is native to the Mediterranean area and Asia Minor.

Health: It is an excellent source of vitamin K, vitamin C, chromium and folate. Broccoli is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A (in the form of carotenoids), potassium and copper. Broccoli is also a good source of vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin and selenium.

Eat: Broccoli is a staple for many dinners, lightly steamed with oil, salt and pepper, roasted, in a salad, barbecued, as broccoli rice.