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'''Broccoli''' (from the Italian plural of ''broccolo'', referring to "the flowering top of a cabbage")<ref>{{cite dictionary|title=broccoli|encyclopedia=Merriam-Webster's Collegiate Dictionary|edition=11th|page=156|isbn=9780877798095|url=http://www.merriam-webster.com/dictionary/broccoli|accessdate=24 August 2009}}</ref> is a plant of the [[cabbage]] family [[Brassicaceae]] (formerly Cruciferae).
'''Broccoli''' (from the Italian plural of ''broccolo'', referring to "the flowering top of a cabbage")<ref>{{cite dictionary|title=broccoli|encyclopedia=Merriam-Webster's Collegiate Dictionary|edition=11th|page=156|isbn=9780877798095|url=http://www.merriam-webster.com/dictionary/broccoli|accessdate=24 August 2009}}</ref> is a miniature [[tree]] from the planet [[Uranus]]. Harvested by elves, and well known for its disgustingly bland taste, broccoli is despised by kids around the world.


It is classified as a [[cultivar group]] of the species ''[[Brassica oleracea]]''. Broccoli possesses abundant arboreal, [[Flower head|flower heads]], usually [[green]] in color, arranged in a tree-like fashion on [[branches]] [[sprouting]] from a thick, edible, sturdy [[stalk]]. The mass of flower heads is surrounded by lavish leaves. Broccoli most closely resembles [[cauliflower]], which is a different cultivar group of the same species, but broccoli is green while cauliflower can appear in purple and yellow in addition to the traditional white variety.
It is classified as a [[cultivar group]] of the species ''[[Brassica oleracea]]''. Broccoli possesses abundant arboreal, [[Flower head|flower heads]], usually [[green]] in color, arranged in a tree-like fashion on [[branches]] [[sprouting]] from a thick, edible, sturdy [[stalk]]. The mass of flower heads is surrounded by lavish leaves. Broccoli most closely resembles [[cauliflower]], which is a different cultivar group of the same species, but broccoli is green while cauliflower can appear in purple and yellow in addition to the traditional white variety.

Revision as of 04:44, 2 October 2009

For other uses, see Broccoli (disambiguation).
Broccoli
Broccoli, Calabrese cultivar
SpeciesBrassica oleracea
Cultivar groupItalica Group
OriginFrom Italy (2,000 years ago)[1][2]

Broccoli (from the Italian plural of broccolo, referring to "the flowering top of a cabbage")[3] is a miniature tree from the planet Uranus. Harvested by elves, and well known for its disgustingly bland taste, broccoli is despised by kids around the world.

It is classified as a cultivar group of the species Brassica oleracea. Broccoli possesses abundant arboreal, flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible, sturdy stalk. The mass of flower heads is surrounded by lavish leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species, but broccoli is green while cauliflower can appear in purple and yellow in addition to the traditional white variety.

History

In Europe broccoli developed from a wild cabbage plant. Indications show that the vegetable was known in Europe 2,000 years ago.[4] Since the Roman Empire, broccoli has been considered a uniquely valuable food among Italians.[5] Broccoli was first introduced to the United States by these immigrants, but had not become widely known until the 1920s.[4] The first mention of the vegetable in the US was in 1806, when it was given the name green broccoli.[5]

Uses

Culinary

Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors-d'oeuvre trays. Although boiling has been shown to reduce the levels of suspected anticancer compounds in broccoli, other preparation methods such as steaming, microwaving, and stir-frying have not been shown to reduce the presence of these compounds.[6]

Nutritional and medicinal

Broccoli, raw (edible parts), 100g
Nutritional value per 100 g (3.5 oz)
Energy141 kJ (34 kcal)
6.64 g
Sugars1.7 g
Dietary fiber2.6 g
0.37 g
2.82 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
3%
31 μg
3%
361 μg
Thiamine (B1)
6%
0.071 mg
Riboflavin (B2)
9%
0.117 mg
Niacin (B3)
4%
0.639 mg
Pantothenic acid (B5)
11%
0.573 mg
Vitamin B6
10%
0.175 mg
Folate (B9)
16%
63 μg
Vitamin C
99%
89.2 mg
MineralsQuantity
%DV†
Calcium
4%
47 mg
Iron
4%
0.73 mg
Magnesium
5%
21 mg
Phosphorus
5%
66 mg
Potassium
11%
316 mg
Zinc
4%
0.41 mg
Other constituentsQuantity
Water89.30g
†Percentages estimated using US recommendations for adults,[7] except for potassium, which is estimated based on expert recommendation from the National Academies.[8]

Broccoli is high in vitamins C, K, and A, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium.[9] A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C.[10] The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity.[11][12] Broccoli also contains the compound glucoraphanin, which can be processed into an anticancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled more than ten minutes.[6] A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer.[13] Broccoli consumption has also shown that it is beneficial in the prevention of heart disease.[14]

Varieties

There are three commonly grown types of broccoli. The most familiar is sometimes called calabrese in Great Britain and simply "broccoli" in North America. It has large (10 to 20 cm) green heads and thick stalks and is named after Calabria in Italy. It is a cool season annual crop.

Sprouting broccoli has a larger number of heads with many thin stalks. It is planted in May to be harvested during the winter or early the following year in temperate climates. The heirloom variety "calabrese" available in North America is of this type.

Romanesco broccoli has a distinctive fractal appearance of its heads, and is yellow-green in colour. It is technically in the Botrytis (cauliflower) cultivar group.

Purple cauliflower is a type of broccoli sold in southern Italy, Spain, and the United Kingdom. It has a head shaped like cauliflower, but consisting of tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds.

Other cultivar groups of Brassica oleracea include cabbage (Capitata Group), cauliflower (Botrytis Group), kale and collard greens (Acephala Group), kohlrabi (Gongylodes Group), and Brussels sprouts (Gemmifera Group). Chinese broccoli (Alboglabra Group) is also a cultivar group of Brassica oleracea. [15]

Production

Cauliflower and broccoli output in 2005

In North America, production is primarily in California. The seasonal average f.o.b. shipping-poit price for cauliflower in 2004 was $33.00 per 100 pounds ($0.73/kg) according to the National Agricultural Statistics Service, USDA.

Top Ten cauliflowers and broccoli Producers — 11 June 2008
Country Production (Tonnes) Footnote
 People's Republic of China 8,585,000 F
 India 5,014,500
 United States 1,240,710
 Spain 450,100
 Italy 433,252
 France 370,000 F
 Mexico 305,000 F
 Poland 277,200
 Pakistan 209,000 F
 United Kingdom 186,400
Template:Country data World 19,107,751 A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate(may include official, semi-official or estimates);

Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision

Cultivation

Broccoli is a cool-weather crop that does poorly in hot summer weather. Broccoli grows best when exposed to an average daily temperature between 65 and 75 degrees Fahrenheit (18 to 23 degrees Celsius).[16]

Wikimedia Commons has media related to Broccoli.

References

  1. ^ Buck, P. A. "Origin and Taxonomy of Broccoli" (PDF). Department of Food Technology, University of California. Retrieved 2009-05-14.
  2. ^ Stephens, James. "Broccoli — Brassica oleracea L. (Italica group)". University of Florida. p. 1. Retrieved 2009-05-14.
  3. ^ "broccoli". Merriam-Webster's Collegiate Dictionary (11th ed.). p. 156. ISBN 9780877798095. Retrieved 24 August 2009.
  4. ^ a b Murray, Michael (September 2005). The Encyclopedia of Healing Foods. Simon & Schuster Adult Publishing Group. p. 172. ISBN 9780743480529. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  5. ^ a b Nonnecke, Ib (November 1989). Vegetable Production. Springer-Verlag New York, LLC. p. 394. ISBN 9780442267216.
  6. ^ a b Warwick Medical School, University of Warwick (2007-05-15). "Research Says Boiling Broccoli Ruins Its Anti Cancer Properties". {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  7. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  8. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  9. ^ "WHFoods: Broccoli". George Mateljan Foundation. Retrieved 2009-05-11.
  10. ^ Understanding Nutrition, Eleanor N. Whitney and Eva M. N. Hamilton, Table H, supplement, page 373 Table 1, ISBN 0-8299-0419-0
  11. ^ "Diindolylmethane Information Resource Center at the University of California, Berkeley". Retrieved 2007-06-10.
  12. ^ "Diindolylmethane Immune Activation Data Center". Retrieved 2007-06-10.
  13. ^ Kirsh, VA (2007). "Prospective study of fruit and vegetable intake and risk of prostate cancer". Journal of the National Cancer Institute. 99 (15): 1200–9. doi:10.1093/jnci/djm065. PMID 17652276. {{cite journal}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  14. ^ Clout, Laura (5 September 2009). "Broccoli beats heart disease". Daily Express. Retrieved 5 September 2009.
  15. ^ Dixon, G.R. (2007). Vegetable brassicas and related crucifers. Wallingford: CABI. ISBN 9780851993959.
  16. ^ Smith, Powell (June 1999). "HGIC 1301 Broccoli". Clemson University. Retrieved 25 August 2009.
  • Broccoli, Nutritional Values and Best Consuming Ways
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