broccoli, sprouting Member of the cabbage family, Brassica oleracea Italica group with purple and white clusters of flower buds (which turn green when boiled) with smaller heads than calabrese. Originally known in France as Italian asparagus (17th century; Italian broccoli means ‘little shoots’). A 100‐g portion, boiled, is a rich source of vitamin C; a source of vitamin A (500 μg carotene); provides 3 g of dietary fibre; supplies 25 kcal (105 kJ).
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