Broccoli is a member of the cabbage family, it has green tree like heads with a thick chunky stem, the stem is edible, just cut it into thin slices and cook as normal. Broccoli is the richest source of calcium, iron, sulphur and magnesium, vitamin B5 and Vitamin A. It has more vitamin C than citrus. However it also has 5 goitrogenous chemicals which can disrupt the bodies ability to use iodine, therefore you should limit intake in cases of thyroid deficiency and low iodine. To cook broccoli, cut into flowerets then slice down the stem, as this is the thickest part it takes longer to cook. Bring a saucepan of water to the boil then put broccoli in. Bring back to the boil again then plunge the broccoli into cold water, this is how you keep the beautiful green colour. Broccoli is a great vegetable and can be used both as a hot vegetable or in a salad, especially an all green salad.