Broccoli, tight related to cabbage, can be easily recognized due to fleshy flower heads, disposed in small edible branches. Basically, broccoli is a wild cabbage species, native to the western Mediterranean shores. There are three types of broccoli, brought in the ‘20s by D’Arrigo brothers in North America:

• Calabrese: it is the British variety of broccoli and it is named after the Italian region where it was planted for the first time, Calabria. It has the largest green heads from all the varieties (10-20 cm) and thick stalks.
• Sprouting broccoli: the variety with the most numerous heads.
• Romanesco broccoli: it is yellow-green in color and it is widely known as cauliflower.
• Purple cauliflower: it is cultivated mainly in Spain, United Kingdom and Italy, and has a reddish color on the top of the flower heads.

Broccoli is used raw as an appetizer especially in France, but steamed or boiled is also frequent in many cuisines. One flower head of a broccoli (100 grams) contains 6 grams of carbohydrates, 3 grams of fiber, almost 0 fats; more than 50% of the substances contained are vitamin C, large amounts of vitamin B and phosphorus. The high content of vitamin C and selenium is known to decrease cancer risk especially aggressive prostate cancer. Beta-carotene and glucoraphanin found in broccoli are stimulators of the immunity system and prevents viral infections.

As for safety, for people having problems (especially untreated diseases) with their thyroid glands it is recommended high broccoli consumption. Goitrogens found in the legume may interfere with the gland’s activity.