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a vegetable from the cabbage family with a thick stem and a compact head of dense florets that are usually green in color
What is "broccoli"?
Broccoli is a nutritious green vegetable 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.
a green or purple vegetable with small florets on slender stems, often eaten cooked or raw for its nutritional benefits
