Broccoli consists of flowering heads that are harvested when the buds are unopened, small, and still green. Broccoli heads are generally green, and contain tiny, unopened buds attached to branching stems. The branching, segmented stems with the flower buds are known as florets, which connect into a larger, central, thick, and fibrous, pale green stem. The unopened buds have a crisp and tender consistency when raw. The thick, raw stems also have a crisp, crunchy, slightly chewy texture, and the leaves are edible but often contain a bitter, fibrous nature. When cooked, Broccoli develops a soft, semi-crunchy consistency and has vegetal, herbaceous, and earthy flavors with grassy, bittersweet nuances. Broccoli is an excellent source of vitamin C, vitamin K and contains antioxidants, fiber, and lower amounts of vitamin A, potassium, folate, and phosphorus.