$ETH Broccoli has been the subject of memes, family discussions, and even scientific debates. This green vegetable has gone from being “the enemy” on many children's plates to being a superfood recommended by nutritionists all over the world.

Rich in fiber, vitamins C and K, antioxidants, and compounds with potential anticancer properties, broccoli is more than just a simple side dish. But... why is it still so controversial?

Some love it for its nutritional benefits and versatility in the kitchen: steamed, sautéed, in smoothies, even on pizzas. Others simply cannot stand its taste or texture. Amidst this, new questions arise: is the aversion to broccoli cultural, genetic, or just a result of poor cooking?

Furthermore, in an increasingly health- and environmentally-conscious world, can broccoli become the symbol of a sustainable and responsible diet?