Broccoli

Broccoli is a member of the brassica family, along with kale, cauliflower, and cabbage. It is a good source of fiber, vitamin C, vitamin K, iron, and potassium, among other minerals.

Due to its high fiber, calcium, and vitamin A and C content, broccoli is one of the vegetables with the greatest nutrients. Broccoli also boasts higher levels of protein than most other veggies. Additionally, it contains a lot of biotins. 0.4 mcg, or 1% of the DV, may be found in just 1/2 cup (45 grams) of raw, chopped broccoli. It may be eaten raw with hummus or a dip, steamed, roasted with seasoning and olive oil, blended into soups, sautéed, and added to pasta recipes and casseroles.