Broccoli is the edible flower of an herbaceous plant that belongs to the family of the Crucifers. The name derives from the Latin brachiolium, which is the diminutive of brachium, namely arm or branch, that remembers the shape of broccoli.

It contains high amounts of vitamin C and beta carotene, which make it a food with anti-cancer characteristics. From a saline point of view, broccoli provides excellent amounts of magnesium, phosphorus and iron. It is also an important source of dietary fiber and contains very few calories (27 per 100 gr.). This is why it is recommended in low-calories diets.

It has depurative, refreshing and diuretic properties and is indicated in the treatment of gastro-intestinal disorders and respiratory tract inflammations.

It can be enjoyed with other vegetables or with meat, but also steamed or baked au gratin. The vegetable meatballs are very tasty, especially for the little ones, and they are made by reducing the broccoli in puree together with potatoes and then cooked in the oven for a few minutes.