It is a herbaceous plant, most closely related to cauliflower. Unopened flower heads are used for cooking. They are small, usually green in color, but there are also white, yellow, and purple varieties. The cabbage contains potassium, iron, calcium, manganese, phosphorus, fiber, vitamins, as well as amino acids and unique substances – methionine, thiamine, riboflavin. Broccoli is in the top three for beta-carotene content, after pumpkin and carrots. To preserve nutrients, prolonged heat treatment is not recommended. It can be eaten blanched or steamed. Besides salads, broccoli is added to soups, stews, served with poultry, fish, and meat, and is used for preparing cream soups and smoothies. The average weight of one broccoli is 600 grams.