Broccoli head

Broccoli head refers to the edible and main part of broccoli, which consists of a compact cluster of small green flower buds called florets, attached to a thick, fibrous stalk. It is the most commonly used ingredient in cooking, valued for its crunchy texture and slightly bitter, earthy flavor.

Origin: Broccoli is a plant native to the Mediterranean region, especially Italy, where it has been cultivated since Antiquity. Currently, the broccoli head is a common ingredient in many cuisines around the world, particularly in Mediterranean, Asian, and American cooking.

Properties: The broccoli head is very nutritious and low in calories. It is an excellent source of dietary fiber, vitamins C and K, folate, and antioxidants such as sulforaphanes, which may help reduce inflammation and prevent certain types of cancer. Furthermore, it is rich in minerals like iron, calcium, and potassium, and contributes to good digestion and cardiovascular health.

Synonyms in Spanish in Latin America: In different Latin American countries, the broccoli head may simply be called brócoli when referring to the edible part, or it is also known as racimos de brócoli or floretes de brócoli when talking about the separated portions for cooking. Although the term "head" is not as common in some countries, it is useful for specifying this section in recipes that require the top part of the broccoli.