Nutritionists consider it to be a bomb of vitamins and nutritional values. It belongs to exceptionally lowcalorie, yet richly nutritious vegetables from the cabbage family. Broccoli contains sulforaphane, a substance believed to have strong anticancer properties. Few people know that its other name is asparagus cabbage. Although broccoli is less popular than cauliflower in Polish cuisine, it is considered its ancestor by specialists. 

Broccoli most likely comes from sunny Cyprus, and the first mention of it dates back to the 16th century. Currently, the most extensive farms of this vegetable are located in Poland, Great Britain, France, Spain, Germany, and Italy. 

What is this vegetable valued for? First of all, for the delicious taste, slightly more expressive than cauliflower. Broccoli tastes best when cooked briefly (about 3-5 minutes in boiling water). Shorter cooking times (also by steaming) allows you to preserve both the taste and nutritional values ​​and the beautiful, light green shade.