broccoli
Sign in to saveBroccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick stalk, which is usually light green. Leaves surround the mass of flower heads. Broccoli resembles cauliflower, a different but closely related cultivar group of the same Br
AI overview
Broccoli is an edible green vegetable in the cabbage family, consisting of a large flowering head made up of small florets arranged in a tree-like structure, along with a thick stalk and surrounding leaves. It matters as a commonly consumed food that provides nutritional value to diets worldwide.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Cultivar.group
- Italica
- Cultivar.name
- Broccoli
- Cultivar.image
- Broccoli and cross section edit.jpg
- Cultivar.species
- Brassica oleracea
- Cultivar.origin
- Italy, more than 2,000 years ago
via Wikipedia infobox
Wikidata facts
- Instance of
- taxon
- Parent taxon
- Brassica oleracea
- Image
- Broccoli bunches.jpg
Show 5 more facts
- P105
- variety
Article
16 sectionsContents
- Taxonomy
- Etymology
- History
- Description
- Varieties
- Other cultivar groups of ''Brassica oleracea''
- Cultivation
- Production
- Nutrition
- Cooking
- Taste
- Pests
- Gallery
- See also
- References
- External links
Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick stalk, which is usually light green. Leaves surround the mass of flower heads. Broccoli resembles cauliflower, a different but closely related cultivar group of the same Brassica species.
It can be eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling but are better preserved by steaming, microwaving or stir-frying.