Broccoli

Broccoli is a nutrient-dense cruciferous vegetable recognized by its green, tree-like structure. It consists of a thick, fibrous stalk topped with clusters of tightly packed florets. The florets are deep green, while the stalks are paler and slightly crunchy.

It has a mild, earthy, and slightly bitter flavor when raw, which becomes sweeter and more tender when cooked. Broccoli can be steamed, roasted, stir-fried, boiled, or eaten raw in salads and dips. Its texture varies from crisp to soft depending on preparation.

Broccoli is rich in vitamin C, vitamin K, fiber, folate, and powerful antioxidants like sulforaphane. Its versatility and health benefits make it a staple vegetable in many cuisines around the world.