Broccoli, Vitamin A : 12%

The name comes from the Italian word for "cabbage sprout" and indeed, broccoli is a relative of cabbage, Brussels sprouts and cauliflower. This deep emerald-green vegetable (which sometimes has a purple tinge) comes in tight clusters of tiny buds that sit on stout, edible stems. Look for broccoli with a deep, strong color green, or green with purple; the buds should be tightly closed and the leaves crisp.

Nutritional Facts

Broccoli, a member of the Cruciferous family, is an excellent source of vitamins A and C, as well as riboflavin, calcium and iron.

Medicinal / Therapeutic Use

Broccoli contains large amounts of vitamin C and beta carotene which are important antioxidants. Consuming foods high in antioxidants can reduce the risk of some forms of cancer and heart disease.