broccoli

(brŏk'ə-lē)

1. A vegetable (Brassica oleracea var. italica) in the mustard family, closely related to the cauliflower and having dense clusters of numerous green flower buds.
2. The flower clusters of this plant, eaten as a vegetable before the flower buds open.

[Italian, pl. of broccolo, flowering sprout of a turnip, from Vulgar Latin *brocca, spike. See brocade.]

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broccoli

A plant originally from southern Italy, broccoli can be green, white or purple. There are several other varieties, in particular the broccoflower, which is close to cauliflower, and the Romanesco broccoli, which is the result of a cross between broccoli and cauliflower.

Buying

Choose: a firm, well-colored broccoli with compact florets. The outer leaves should be green with firm stems.

Avoid: broccoli that has flowered, yellowed, or wilted, that has spots or is losing its buds.

Preparing

Remove broccoli leaves that are wilted or tough, but keep the small, more tender leaves. The tougher leaves can be added to soups and stews. Leave heads whole or cut them into florets if they are very large (for more rapid and even cooking). Wash the broccoli in water or soak 15 min in lightly salted or vinegared water.

Serving Ideas

Broccoli is eaten raw as is, with dips, in hors d'oeuvres or as a salad. Cooked broccoli, still firm, may be served hot or cold. It is delicious dressed with a vinaigrette, covered with béchamel, Mornay or hollandaise sauce and gratinéed, with butter or puréed. It is served as a side dish or used in soups, stews, stir-fries, omelettes, souffés, quiches and pasta dishes. It works well in recipes for cauliflower.

Storing

In the fridge: 2-5 days.

In the freezer: 1 year at -0.5°F/-18°C. Blanch before freezing.

Cooking

Broccoli stems cook more slowly than the heads. They can be cooked by themselves for a few minutes. Peel, make cuts lengthwise or cut into chunks if very thick.

Boiled or steamed: whole (10-15 min). Add a very small amount of sugar to keep the green color.


Stir-fried.


Microwaved

Nutritional Information

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Broccoli (Brassica oleracea, variety italica). (credit: G.R. Roberts)

Plant (Brassica oleracea, variety italica), form of cabbage of the mustard family. A fast-growing, upright, branched, annual plant, it bears dense green clusters of edible flower buds. Native to the eastern Mediterranean and Asia Minor, it was introduced to the U.S. probably in colonial times. Broccoli thrives in moderate to cool climates. Its flavour resembles that of cabbage but is somewhat milder. It is one of the most broadly nutritious of all common vegetables.

For more information on broccoli, visit Britannica.com.

A cool-season biennial crucifer, Brassica oleracea var. italica, of Mediterranean origin, belonging to the plant order Papaverales. Broccoli is grown for its thick branching lower stalks which terminate in clusters of loose green flower buds. Stalks and buds are cooked as a vegetable or may be processed in either canned or frozen form. California and Texas are important broccoli-producing states. See also Papaverales.

The name comes from the Italian word for "cabbage sprout" and indeed, broccoli is a relative of cabbage, Brussels sprouts and cauliflower. This deep emerald-green vegetable (which sometimes has a purple tinge) comes in tight clusters of tiny buds that sit on stout, edible stems. It's available year-round, with a peak season from October through April. Look for broccoli with a deep, strong color-green, or green with purple; the buds should be tightly closed and the leaves crisp. Refrigerate unwashed, in an airtight bag, for up to 4 days. If the stalks are tough, peel before cooking. Broccoli, a member of the cruciferous family, is an excellent source of vitamins A and C, as well as riboflavin, calcium and iron.

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brassica oleracea var. italica.

• Flowering Plants
• Vegetables, Legumes, and Fungi

For other uses, see Broccoli (disambiguation).

Broccoli
Broccoli
Details
Species	Brassica oleracea
Cultivar group	Italica Group
Origin	From Italy (2,000 years ago)[1][2]

Broccoli is a plant in the cabbage family, whose large flower head is used as a vegetable.

Contents 1 General 1.1 History 1.2 Culinary 2 Nutritional and medicinal 3 Varieties 4 Production 4.1 Cultivation 5 Gallery 6 References 7 External links

General

The word broccoli, from the Italian plural of broccolo, refers to "the flowering top of a cabbage".^[3]

Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species.

History

Broccoli evolved from a wild cabbage plant on the continent of Europe. Indications point to the vegetable's being known 2,000 years ago.^[4] Since the Roman Empire, broccoli has been considered a uniquely valuable food among Italians.^[5] Broccoli was grown at Antwerp whence it was taken to England by the sculptor Peter Scheemakers, according to a biographical note by J. T. Smith.^[6] Broccoli was first introduced to the United States by Italian immigrants but did not become widely known until the 1920s.^[4]

Culinary

Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors d'œuvre trays.

Nutritional and medicinal

Broccoli, raw (edible parts)

Nutritional value per 100 g (3.5 oz)
Energy	141 kJ (34 kcal)
Carbohydrates	6.64 g
- Sugars	1.7 g
- Dietary fiber	2.6 g
Fat	0.37 g
Protein	2.82 g
Water	89.30 g
Vitamin A equiv.	31 μg (4%)
- beta-carotene	361 μg (3%)
- lutein and zeaxanthin	1121 μg
Thiamine (vit. B1)	0.071 mg (6%)
Riboflavin (vit. B2)	0.117 mg (10%)
Niacin (vit. B3)	0.639 mg (4%)
Pantothenic acid (B5)	0.573 mg (11%)
Vitamin B6	0.175 mg (13%)
Folate (vit. B9)	63 μg (16%)
Vitamin C	89.2 mg (107%)
Vitamin E	0.78 mg (5%)
Vitamin K	101.6 μg (97%)
Calcium	47 mg (5%)
Iron	0.73 mg (6%)
Magnesium	21 mg (6%)
Phosphorus	66 mg (9%)
Potassium	316 mg (7%)
Zinc	0.41 mg (4%)
Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database

Broccoli is high in vitamin C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium.^[7] A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C.^[8] 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.^[9][10] Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled.^[11] Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.^[12][13]

Steaming broccoli for 3–4 minutes is recommended to maximize potential anti-cancer compounds, such as sulforaphane.^[14]Boiling reduces the levels of suspected anti-carcinogenic compounds in broccoli, with losses of 20 – 30% after five minutes, 40 – 50% after ten minutes, and 77% after thirty minutes.^[11] However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds.^[11]

Broccoli has the highest levels of carotenoids in the brassica family.^[15] It is particularly rich in lutein and also provides a modest amount of beta-carotene.^[15]

A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer.^[16] Broccoli consumption has also been shown to be beneficial in the prevention of heart disease.^[17] Broccoli consumption is also associated with malodorous flatulence, from metabolism of the sulfur-containing compounds it contains.^[18]

See also Broccoli sprouts for possible health/medical benefits.

Varieties

There are three commonly grown types of broccoli. The most familiar is a often referred to simply as "broccoli", and sometimes calabrese named after Calabria in Italy. It has large (10 to 20 cm) green heads and thick stalks. 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.

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.^[19]

Production

Cauliflower and broccoli output in 2005

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

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
World	19,107,751
No symbol = official figure, F = FAO estimate Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

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 18 and 23 °C (64 and 73 °F).^[20] When the cluster of flowers, also referred to as a "head" of broccoli, appear in the center of the plant, the cluster is green. Garden pruners or shears are used to cut the head about an inch from the tip. Broccoli should be harvested before the flowers on the head bloom bright yellow.^[21]

Gallery

Close-ups of broccoli florets		Sicilian Purple Broccoli	A leaf of a Broccoli plant
Broccoli flowers	Romanesco broccoli, showing fractal forms	Broccoli in flower	Steamed broccoli

References

1. ^ Buck, P. A. "Origin and Taxonomy of Broccoli". Department of Food Technology, University of California. http://www.springerlink.com/content/ert85x3082740212/fulltext.pdf. Retrieved 2009-05-14. 
2. ^ Stephens, James. "Broccoli—Brassica oleracea L. (Italica group)". University of Florida. p. 1. http://edis.ifas.ufl.edu/mv031. Retrieved 2009-05-14. 
3. ^ "broccoli". Merriam-Webster's Collegiate Dictionary (11th ed.). p. 156. ISBN 9780877798095. http://www.merriam-webster.com/dictionary/broccoli. Retrieved 24 August 2009. 
4. ^ ^{a b} Murray, Michael; Lara Pizzorno (September 2005). The Encyclopedia of Healing Foods. Simon & Schuster Adult Publishing Group. p. 172. ISBN 9780743480529. http://books.google.com/?id=LLFLfbiWpqgC&pg=PA172. 
5. ^ Nonnecke, Ib (November 1989). Vegetable Production. Springer-Verlag New York, LLC. p. 394. ISBN 9780442267216. http://books.google.com/?id=H7i8QJw8BJsC&pg=PA394. 
6. ^ Smith, Nollekins and His Times, 1829 vol. 2:101: "Scheemakers, on his way to England, visited his birth-place, bringing with him several roots [sic] of brocoli, a dish till then little known in perfection at our tables."
7. ^ "WHFoods: Broccoli". George Mateljan Foundation. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=9. Retrieved 2009-05-11. 
8. ^ Understanding Nutrition, Eleanor N. Whitney and Eva M. N. Hamilton, Table H, supplement, page 373 Table 1, ISBN 0-8299-0419-0
9. ^ "Diindolylmethane Information Resource Center at the University of California, Berkeley". http://www.diindolylmethane.org. Retrieved 2007-06-10. 
10. ^ "Diindolylmethane Immune Activation Data Center". http://www.activamune.com/diindolylmethane_dim_immune_activation_data_center.htm. Retrieved 2007-06-10. 
11. ^ ^{a b c} Warwick Medical School, University of Warwick (2007-05-15). "Research Says Boiling Broccoli Ruins Its Anti Cancer Properties.". http://www2.warwick.ac.uk/newsandevents/pressreleases/research_says_boiling/. 
12. ^ "Broccoli chemical's cancer check". BBC News. 7 February 2006. http://news.bbc.co.uk/2/hi/health/4688854.stm. Retrieved 5 September 2010. 
13. ^ "How Dietary Supplement May Block Cancer Cells". Science Daily. 30 June 2010. http://www.sciencedaily.com/releases/2010/06/100629131316.htm. Retrieved 5 September 2010. 
14. ^ "Maximizing The Anti-Cancer Power Of Broccoli". Science Daily. 2005-04-05. http://www.sciencedaily.com/releases/2005/03/050326114810.htm. 
15. ^ ^{a b} "Breeding Better Broccoli: Research Points To Pumped Up Lutein Levels In Broccoli". Science Daily. 8 November 2009. http://www.sciencedaily.com/releases/2009/11/091104132824.htm. Retrieved 5 September 2010. 
16. ^ Kirsh, VA; Peters U, Mayne ST, Subar AF, Chatterjee N, Johnson CC, Hayes RB (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. 
17. ^ Clout, Laura (5 September 2009). "Broccoli beats heart disease". Daily Express. http://www.express.co.uk/posts/view/125136/Broccoli-beats-heart-disease. Retrieved 5 September 2009. 
18. ^ http://cp.vetlearn.com/Media/PublicationsArticle/PV_23_12_1075.pdf
19. ^ Dixon, G.R. (2007). Vegetable brassicas and related crucifers. Wallingford: CABI. ISBN 9780851993959. 
20. ^ Smith, Powell (June 1999). "HGIC 1301 Broccoli". Clemson University. http://www.clemson.edu/extension/hgic/plants/vegetables/crops/hgic1301.html. Retrieved 25 August 2009. 
21. ^ Liptay, Albert (1988). "Broccoli". Broccoli. World Book, Inc.. 

External links

Wikimedia Commons has media related to: Broccoli

	Food portal
	Agriculture portal

• PROTAbase on Brassica oleracea (cauliflower and broccoli)
• List of North American broccoli cultivars, USDA/ARS Vegetable Laboratory

v · d · eBrassica oleracea Cabbage • Acephala Group • Broccoflower • Broccoli • Broccoli sprouts • Broccolini • Brussels sprout • Cauliflower • Kai-lan • Kale • Red Cabbage • Romanesco broccoli

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Dansk (Danish)
n. - broccoli

Nederlands (Dutch)
broccoli

Français (French)
n. - brocoli

Deutsch (German)
n. - Brokkoli

Ελληνική (Greek)
n. - (φυτολ.) ανθοκράμβη (κν. μπρόκολο)

Italiano (Italian)
broccolo

Português (Portuguese)
n. - brócolos (m pl) (Bot.)

Русский (Russian)
брокколи

Español (Spanish)
n. - brécol, bróculi

Svenska (Swedish)
n. - broccoli

中文（简体）(Chinese (Simplified))
绿花椰菜

中文（繁體）(Chinese (Traditional))
n. - 綠花椰菜

한국어 (Korean)
n. - (야채) 브로콜리

日本語 (Japanese)
n. - ブロッコリー

العربيه (Arabic)
‏(الاسم) نوع من الخضروات يشبه القرنبيط‏

עברית (Hebrew)
n. - ‮ברוקולי - סוג של כרוב דמוי-כרובית‬

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