Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means "cabbage sprout." Because of its different components, broccoli providesa range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates, phytochemicals which break down tocompounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is anexcellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very goodsource of phosphorus, potassium, magnesium and the vitamins B6 and E.