Broccoli (Brassica oleracea var. italica) is a cruciferous vegetable with tightly clustered green florets attached to a thick, edible stalk. Both the florets and stalk provide fiber, vitamin C, vitamin K1, folate, carotenoids, and a distinctive group of sulfur-containing plant compounds called glucosinolates. Broccoli is particularly known for glucoraphanin, which can be converted into sulforaphane when the vegetable is chopped or chewed. The florets can be eaten raw or cooked, while the peeled stalk has a mild, slightly sweet flavor and crisp texture that works well in slaws, stir-fries, soups, and roasted vegetable dishes.