Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). It is classified as the Italica Cultivar Group of the species Brassica oleracea.
Broccoli possesses abundant fleshy flower heads, usually green in colour, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk.
Broccoli is one of the richest vegetable sources of calcium, iron, sulfur and magnesium. Furthermore, broccoli is contains abundant amounts of pantothenic acid (Vitamin B5) and Vitamin A which may be very beneficial for wound healing and rough skin. Broccoli is a great source of Vitamin C, exceeding citrus.
It is important to note that broccoli has five goitrogenous chemicals which disrupt the body's ability to use iodine. It is important to limit or avoid in cases of thyroid deficency and low iodine.
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