The word “broccoli” is derived from Latin meaning bracchium “branch” in reference to the shape of the vegetable which looks like a miniature tree. Broccoli is a vegetable native to southern Italy. It was cultivated by the Romans from wild cabbage. Usually dark green to sage green, broccoli can also be white or purple (violacé). It is a vegetable low in calories and rich in vitamins C and B9 providing excellent nutritional benefits. Numerous studies have demonstrated the anti-cancer properties of this vegetable. Spain, Italy and the United Kingdom are the three largest European producers.