Science & Nature • Vegetable

Broccoli

Broccoli is an edible green vegetable in the cabbage family, grown for its flowering head, stalk, and leaves.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Broccoli is an edible green vegetable in the cabbage family, grown for its flowering head, stalk, and leaves. It is a cultivar of *Brassica oleracea* and is widely eaten raw or cooked. Broccoli is known for being rich in fiber, vitamins, and other bioactive compounds.

Description

Broccoli is an edible plant in the cabbage family, classified in the species *Brassica oleracea* var. *italica*. The vegetable consists mainly of a flowering head made up of immature buds, along with a stalk and leaves that are also edible.

Cultivation and origin

Broccoli originated in the Mediterranean region and was developed from wild cabbage through human selection. It is a cool-season crop, and if left unharvested, the flower buds open into yellow flowers.

Nutrition and compounds

Broccoli is widely noted for its nutrient density, including fiber, vitamins C and K, and other minerals. It also contains glucosinolates and related compounds such as sulforaphane, which are studied for potential health-related properties.

Culinary use

Broccoli is eaten globally and prepared in many ways, including raw, steamed, boiled, microwaved, roasted, stir-fried, or added to soups and salads. Different varieties include heading types such as Calabrese broccoli and sprouting types such as purple sprouting broccoli.

Key facts

Broccoli belongs to the cruciferous group and is closely related to cabbage, kale, cauliflower, and Brussels sprouts.
It is grown for its compact flower buds, which are harvested before they open.
Broccoli is low in calories and provides fiber, vitamin C, vitamin K, and other nutrients.
It contains bioactive compounds such as glucosinolates and sulforaphane.
Broccoli can be eaten raw or cooked, with steaming and similar methods helping preserve some compounds better than boiling.

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Canadian context

Broccoli is widely consumed and cultivated in Canada as a cool-season vegetable, and it is familiar to Canadian readers as a common grocery and garden crop.

Frequently asked questions

What is broccoli?

Broccoli is an edible green vegetable in the cabbage family, grown for its flower head, stalk, and leaves.

What is broccoli's scientific name?

Broccoli is usually classified as *Brassica oleracea* var. *italica*.

Where did broccoli come from?

Broccoli originated in the Mediterranean region and was developed from wild cabbage through cultivation.

Is broccoli nutritious?

Yes. Broccoli is low in calories and is a source of fiber, vitamin C, vitamin K, and several bioactive plant compounds.

Can broccoli be eaten raw?

Yes. Broccoli can be eaten raw or cooked.

What parts of broccoli are edible?

The flower head, stalk, and small associated leaves are edible.

References

Healthline — https://www.healthline.com/health/nutrition/broccoli
Supports: Broccoli as a cruciferous vegetable; nutrients; health-related compounds.
Royal Horticultural Society — https://www.rhs.org.uk/advice/grow-your-own/features/fascinating-facts-broccoli
Supports: Botanical name; family; vitamins; general description.
Nutrition-and-You — https://www.nutrition-and-you.com/broccoli.html
Supports: Scientific name; cultivar types; cool-season crop; nutrient profile.
Wikipedia — https://en.wikipedia.org/wiki/Broccoli
Supports: Edible parts; classification; raw/cooked use; plant description.
PubMed Central / NIH — https://pmc.ncbi.nlm.nih.gov/articles/PMC10376324/
Supports: Nutrients and bioactive compounds such as glucosinolates and sulforaphane.
Utah State University Extension — https://extension.usu.edu/createbetterhealth/blog/funfactsaboutbroccoli
Supports: Origins, cool-season growth, and color varieties.