Broccoli

Broccoli
Broccoli
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 2 History 2.1 Culinary 2.2 Nutritional and medicinal 3 Varieties 4 Production 4.1 Cultivation 5 Gallery

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. Boiling reduces the levels of suspected anti-cancer compounds in broccoli, with losses of 20 – 30% after five minutes, 40 – 50% after ten minutes, and 77% after thirty minutes.^[7] However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds.^[7] Steaming broccoli for 3–4 minutes is recommended to maximize potential anti-cancer compounds, such as sulforaphane.^[8]

Nutritional and medicinal

Broccoli, raw (edible parts), 100 g

Nutritional value per 100 g (3.5 oz)
Energy	141 kJ (34 kcal)
Carbohydrates	6.64 g
Sugars	1.7 g
Dietary fibre	2.6 g
Fat	0.37 g
Protein	2.82 g
Water	89.30 g
Vitamin A equiv.	31 μg (3%)
- beta-carotene	361 μg (3%)
- lutein and zeaxanthin	1121 μg
Thiamine (Vit. B1)	0.071 mg (5%)
Riboflavin (Vit. B2)	0.117 mg (8%)
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 (149%)
Vitamin E	0.78 mg (5%)
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.^[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 anti-cancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled.^[7] 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.^[13][14] Broccoli has the highest levels of carotenoids in the brassica family.^[15] It is particularly rich in lutein and also provides 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]
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. 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.
Orange cauliflower, green cauliflower and purple cauliflower have also been produced through selective breeding.
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.^[18]

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).^[19] 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 cultivated before the flowers on the head bloom bright yellow.^[20]

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