Broccoli
Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.
The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout".Broccoli is often boiled or steamed but may be eaten raw.
Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure branching out from a thick, edible stalk.
                                                           Production
In 2014, global production of broccoli was 24.2 million tonnes, with China and India together accounting for 74% of the total . Secondary producers, each having one million tonnes or less annually, were the United States, Spain, Mexico and Italy. The US Department of Agriculture reported that national production just of broccoli in 2014 was 0.95 million tonnes, nearly all of which was grown in California.
                                                                   Taste
The perceived bitterness of cruciferous vegetables such as broccoli varies from person to person, but the functional underpinnings of this variation are not known. Some research reports says it has bitter taste perception in broccoli.
                                                                Nutrition
A 100 gram serving of raw broccoli provides 34 kcal and is an excellent source (20% or higher of the Daily Value, DV) of vitamin C and vitamin K. It is very good for human being. Through this we get much vitamins Broccoli has low content of carbohydrates, protein, fat, and dietary fiber.