Broccoli

Broccoli is an edible green vegetable in the cabbage family, whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. It is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. It also boasts more protein than most other vegetables. Broccoli can be eaten both raw and cooked, but recent research shows that gentle steaming provides the most health benefits.

• 100 gm of fresh broccoli provides essential vitamins and antioxidants.
• Naturally grown fibers support healthy digestion in any daily diet.
• Helps boost immunity with high levels of vitamin C.
• Versatile vegetable perfect for steaming, roasting, and salads.