As a member of the brassica family, broccoli is closely tied to cabbage, sprouts, and cauliflower. Broccoli arrived in the western hemisphere roughly 100 years ago, but it has helped the people of the mediterranean for much longer as a wild plant. Broccoli works well raw with dips or in salads. Recommended cooking options include a roast or light sauté. A very distinct blessing of broccoli is its high quantity of sulforaphane, which is widely researched to have cancer-fighting potency. It is also high in Vitamin C, Vitamin E, dietary fiber, potassium, folate, and beta carotene.