Broccoli is a nutritious vegetable, usually green but sometimes purple, with a dense cluster of small, edible florets attached to a thick, fibrous stalk. It belongs to the cruciferous vegetable family, along with cauliflower, Brussels sprouts, and cabbage. Broccoli has a slightly bitter taste and a crunchy texture when raw, but it becomes tender and milder in flavor when cooked. It is rich in vitamins, minerals, and antioxidants, particularly vitamin C, vitamin K, folate, and potassium. Broccoli is commonly enjoyed steamed, boiled, roasted, or stir-fried as a side dish or incorporated into salads, soups, casseroles, and pasta dishes.

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