Broccoli
Broccoli - Brassica oleracea var. cymosa - belongs to the Brassicaceae family and the Brassica genus. This large family comprises some 375 genera and 3,200 species. This vegetable is eaten raw in salads, but more often cooked, in florets, purée or soup. Broccoli contains many vitamins (notably C, K, B2 and B9) as well as antioxidants, iron, copper, magnesium, potassium and other trace elements, making it an excellent food to eat regularly. Also in this category are Chinese broccoli - Brassica oleracea var. alboglabra.