File:Broccoli_and_cross_section_edit.jpg · Wikimedia Commons · See Wikimedia Commons

EntityQ47722· pop 111· linked from 408 articles

brocoli

Also known as Brassica oleracea var. italica, Broccoli, Brassica oleracea italica

variété de plantes

OverviewAI-generated

Broccoli, also known as sprouting broccoli or 绿花菜, is a variety of the species *Brassica oleracea* within the family Brassicaceae. Its scientific name is *Brassica oleracea* var. *italica*, and it was described by Plenck. The organism is classified as a useful plant and is primarily used as a vegetable. It is distinct from *Brassica oleracea* var. *botrytis*.

The taxon's range includes China, while the broader species *Brassica oleracea* is native to France, Great Britain, and Spain. Nutritional data indicates that broccoli contains 32 kcal of energy, 0.2 g of fat, 4.8 g of carbohydrates, and 3.1 g of proteins per serving. It also provides 3 g of fiber and 0.08 g of salt. The water footprint is recorded as 285.

In digital contexts, broccoli is represented by the Unicode character 🥦. It appears in the Commons category "Broccoli" and is referenced by 408 other encyclopedia articles. Openfoodfacts lists 82 products in the broccoli category, assigning it a Nutri-Score of a and a NOVA classification of 1.

Synthesized by Vinony from 36 facts across 4 sources: Wikidata, Plants of the World, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Species

FamilyBrassicaceae

Native toFrance, Great Britain, Spain

General: Cabbage, kale, kohlrabi, cauliflower, broccoli and Brussels

via · Kew POWO

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

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 82 products

aNutri-Score

1NOVA · Unprocessed / minimally processed

Energy: 32 kcal
Fat: 0.2 g
— of which saturates: 0 g
Carbohydrates: 4.8 g
— of which sugars: 1.3 g
Fibre: 3 g
Protein: 3.1 g
Salt: 0.08 g

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via Open Food Facts · ODbL

Wikidata facts

Instance of: taxon
Parent taxon: Brassica oleracea
Image: Broccoli bunches.jpg
Has use: vegetable

Show 14 more facts

Commons category: Broccoli
taxon name: Brassica oleracea var. italica
taxon rank: variety
GRIN URL: npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=105447
Commons gallery: Broccoli
taxon common name: brokoli
Unicode character: 🥦
exact match: wordnet-rdf.princeton.edu/wn30/07714990-n
taxon range: China
on focus list of Wikimedia project: Wikipedia:Vital articles/Level/4
water footprint: 285
taxon author citation: Plenck
food energy: 34
different from: Brassica oleracea var. botrytis

Sources (4)

via Wikidata · CC0

Article · Français

Brassica oleracea var. italica( Pour l’article ayant un titre homophone, voir Broccoli. ) Brassica oleracea var. asparagoides Brocoli. Variété Brassica oleracea var. asparagoidesDC., 1821 Synonymes * Brassica oleracea L. var. cymosa Duchesne (1785)[réf. souhaitée] * Brassica oleracea L. var. italica Plenck (1794)[réf. souhaitée] Le brocoli est une variété de chou originaire de Sicile. Il fut sélectionné par les Romains à partir du chou sauvage. Ceux-ci l'appréciaient beaucoup et la cuisine italienne l'utilise beaucoup. Le brocoli présente une tige centrale ferme ramifiée en petits bouquets qui, à la floraison, sont parsemés de minuscules fleurs jaunes. On le cueille avant l'éclosion de ses fleurs jaunes. Le mot « brocoli » est dérivé du latin bracchium signifiant « branche », en référence à la forme du légume qui fait penser à des arbres miniatures. Habituellement de couleur vert foncé à vert sauge, le brocoli peut aussi être blanc ou pourpre (violacé).

Abstract from DBpedia / Wikipedia · CC BY-SA