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The Etruscans brought broccoli from what is now Turkey to the Mediterranean countries as they migrated. The Romans immediately adopted broccoli into their culture where the most popular variety, Calabrese was developed. Broccoli has recently been crossed with cauliflower, resulting in a dark green head. It was not a popular vegetable among the Europeans, however, and it lay in obscurity until the 1900’s when it became popular in the US.

Broccoli is very nutritious, as is indicated by its dark green to purple color. It is rich in vitamins A and C, the B vitamins and the minerals; magnesium, iron, potassium and zinc. It is, also, a good source for folic acid. Broccoli is very low in calories, having 44 calories per cup – cooked, and 12 calories per cup – raw. Do not wash broccoli before storing as the excess moisture promotes the formation of mold. Broccoli can be tastefully prepared by serving raw, steamed or carefully boiled so as not to overcook, producing an unpleasant smell and degrading its nutritional value.

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