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"Broccoli, Brassica oleracea, varietyitalica, form of cabbage, of the mustard family (Brassicaceae), grown for its edible flower buds and stalk. Native to the eastern Mediterranean and Asia Minor, sprouting broccoli was cultivated in Italy in ancient Roman times and was introduced to England and America in the 1700s. High indietary fibre and a number of vitamins and minerals, including potassiumfolic acid, andvitamins AC, and K, broccoli is a nutritiousvegetable and can be eaten fresh or cooked. Fresh broccoli should be dark green in colour, with firm stalks and compact bud clusters."

-Encyclopaedia Britannica


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