Broccoli, which means "branch" or "arm", originates from a wild cabbage, from which the largest and most robust sprouts were selected to create the new vegetable.
One of the characteristics of planting, is that broccoli can be adapted to different soils, rich in organic matter, being possible to be planted in open field or greenhouses.
Mexico is one of the most prominent countries as a producer of vegetables worldwide, and between 2018 and 2019, Mexican broccoli went from 5th to 4th place in harvest volume among nations with this crop.
The entities with the largest volume of harvest are: Guanajuato,
Sonora and Puebla.
It contains a high content of vitamin C, providing more than 150% of the daily intake.
It has vitamin K, B-complex vitamins, vitamin A, magnesium, iron, zinc, chrome, copper, potassium, phosphorus, protein, fiber and
It is an antioxidant agent, helping to eliminate toxins such as uric acid.
It is an ally for people who suffer from diabetes, since it contains a high content of fiber and low amount of calories.
Source: Panorama Agroalimentario 2020