Broccoli

Broccoli (Brassica oleracea var. italica) is a biennial plant belonging to the Brassicaceae family that is eaten as a vegetable throughout the world. The edible plant parts are the stalk and large flowering head. Broccoli is a rich source of vitamin C and vitamin K. It also contains considerable amounts of vitamins B1, B3, B5, B6, and E. Folate, chromium, magnesium, phosphorus, zinc, calcium, iron, selenium, proteins, and omega-3 fatty acids are also found in broccoli. Broccoli also contains numerous phytochemicals, such as polyphenols, namely kaempferol, quercetin glucosides, isorhamnetin, glucosinolates, and their derivatives. These are responsible for its antioxidant and anticancer properties and other health benefits. Broccoli became one of the favorite foods due to its high nutrient and fiber content. Numerous epidemiological studies have confirmed the dietary and therapeutic benefits of broccoli, such as immunity modulation, detoxification, eye health, bone health, and antimicrobial and antioxidant properties. The chapter is focused on the nutritional composition, antinutritional compounds, and health benefits of broccoli.