Le broccoli (brassica oleracea there. italica) is a variety of cabbage native to southern Italy. It was selected by the Romans from wild cabbage which once grew on the Italian peninsula. They appreciated it very much, and Italian cuisine uses it a lot. The word “broccoli” is derived from Latin bracchium meaning “branch”.

Although broccoli is a low-energy food, it does have many minerals and molecules that prevent cancer and cardiovascular diseases.