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{{Short description|Edible green plant in the cabbage family}}
{{otheruses}}
{{Other uses}}
{{Infobox Cultivar | name = Broccoli
{{pp-vandalism|small=yes}}
| image = Broccoli bunches.jpg
{{Use dmy dates|date=May 2021}}
| image_width = 150px
| image_caption = Broccoli, cultivar unknown {{Infobox cultivar
| name = Broccoli
| image = Broccoli and cross section edit.jpg
| image_size =
| image_caption =
| species = '']'' | species = '']''
| group = Italica Group | group = Italica
| origin = ], more than 2,000 years ago<ref name="OTB">{{cite journal|title=Origin and taxonomy of broccoli|last=Buck|first=P. A.|journal=Economic Botany|volume=10|issue=3|pages=250–253|date=1956|doi=10.1007/bf02899000|s2cid=31365713}}</ref><ref name="JSUOF">{{cite web|url=http://edis.ifas.ufl.edu/mv031|title=Broccoli—Brassica oleracea L. (Italica group)|last=Stephens|first=James|publisher=University of Florida|page=1|access-date=14 May 2009|archive-date=25 December 2018|archive-url=https://web.archive.org/web/20181225193103/http://edis.ifas.ufl.edu/mv031|url-status=live}}</ref>
| origin = possibly ]
| subdivision = Many; see text.
}} }}


'''Broccoli''' is a plant of the ] family, ] (formerly Cruciferae). It is classified as the Italica ] of the species '']''. Broccoli possesses abundant fleshy green flower heads arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves. Broccoli most closely resembles ], which is actually just a different cultivar of the same species, but broccoli is green rather than white. Common varieties are calabrese and purple sprouting broccoli. '''Broccoli''' ('']'' var. ''italica'') is an edible green plant in the ] (family Brassicaceae, genus ''Brassica'') whose large ], ] and small associated ] are eaten as a ]. Broccoli is classified in the Italica ] of the species '']''. Broccoli has large ]s, or florets, usually dark green, arranged in a tree-like structure branching out from a thick ], which is usually light green. Leaves surround the mass of flower heads. Broccoli resembles ], 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 ] and ]. Contents of its characteristic ]-containing ] compounds, ]s and ], are diminished by boiling but are better preserved by ], ] or ]ing.<ref name="Nugrahedi">{{cite journal|last1=Nugrahedi|first1=Probo Y.|last2=Verkerk|first2=Ruud|last3=Widianarko|first3=Budi|last4=Dekker|first4=Matthijs|title=A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review|journal=Critical Reviews in Food Science and Nutrition|volume=55|issue=6|date=2015|issn=1040-8398|pmid=24915330|doi=10.1080/10408398.2012.688076|pages=823–838|s2cid=25728864|url=https://www.researchgate.net/publication/262977227}}</ref>
==History of broccoli==
]
] and broccoli output in 2005]]
The word ''broccoli'' comes from the ] ''bracchium'', meaning arm<ref name="VegParadise"></ref>, via the Italian ''braccio''. Broccoli is a cultivar of ], remaining exactly the same species. Wild cabbage originated along the northern and western coasts of the Mediterranean, where it was apparently domesticated thousands of years ago. That domesticated cabbage was eventually bred into wildly different cultivars, including broccoli, cauliflower, cabbage, kale, kohlrabi, and brussels sprouts, all of which remain the same species.


], sometimes called "broccoli rabe", is a distinct species from broccoli, forming similar but smaller heads, and is actually a type of ] ('']'').<ref>{{Cite web|last=Main|first=Sandy|title=Rapini/Broccoli Raab|url=https://ucanr.edu/sites/scmg/The_Kitchen_Garden/Feature_Vegetables/Rapini_Broccoli_Raab/|url-status=live|access-date=13 September 2021|website=sonomamg.ucanr.edu|language=en-US|archive-url=https://web.archive.org/web/20150530100002/http://ucanr.edu/sites/scmg/The_Kitchen_Garden/Feature_Vegetables/Rapini_Broccoli_Raab/ |archive-date=30 May 2015 }}</ref>
] references to a cabbage-family vegetable that may have been broccoli are less than perfectly clear: the Roman natural history writer, ], wrote about a vegetable that fit the description of broccoli. This would imply that the Romans grew their own broccoli for culinary uses during the ]<ref name="VegParadise" />. Some vegetable scholars recognize broccoli in the ] of ].
]
]


== Taxonomy ==
Broccoli was an Italian vegetable, as its name suggests, long before it was eaten elsewhere. It is first mentioned in ] in ], but in ] broccoli was still so unfamiliar in ] that ]'s ''Gardener's Dictionary'' (1724 edition) referred to it as a stranger in England and explained it as "sprout colli-flower" or "Italian asparagus." In the American colonies, ] was also an experimentative gardener with a wide circle of European correspondents, from whom he got packets of seeds for rare vegetables such as ]es. He noted the planting of broccoli at ] along with radishes, lettuce, and cauliflower on ] ]. Nevertheless, broccoli remained an exotic in American gardens. In ], John Randolph, in ''A Treatise on Gardening by a Citizen of Virginia,'' felt he had to explain about broccoli: "The stems will eat like ], and the heads like ]."
''Brassica oleracea'' var. ''italica'' was described in 1794 by ] in ''Icones Plantarum Medicinalium'' 6:29, t. 534.<ref>{{cite web |last1=Missouri Botanical Garden |title=Brassica oleracea var. italica |url=http://legacy.tropicos.org/Name/4102963 |website=tropicos.org |publisher=Missouri Botanical Garden |access-date=18 October 2023}}</ref> Like all the other ''brassicas'', broccoli was developed from the wild cabbage (]), also called ] or field cabbage.


==Etymology==
Italians brought broccoli to North America by ]<ref></ref>, but it did not become popular until the ]. Commercial cultivation of broccoli in the ] can be traced to the D'Arrigo brothers, Stephano and Andrea, immigrants from ], whose company made some tentative plantings in ] in ]. A few crates were initially shipped to ], where there was a thriving ] immigrant culture in the ]. The broccoli business boomed, with the D'Arrigo's brand name "Andy Boy" named after Stephano's two-year-old son, Andrew, and backed with advertisements on the ].
The word ''broccoli'', first used in the ], comes from the Italian plural of ''{{lang|it|]}}'', which means "the flowering crest of a ]", and is the diminutive form of ''brocco'', meaning "small nail" or "sprout".<ref>{{cite dictionary|title=Broccoli|encyclopedia=Online Etymology Dictionary|date=2022|accessdate=18 January 2023|url=https://www.etymonline.com/search?q=broccoli|archive-date=19 January 2023|archive-url=https://web.archive.org/web/20230119002022/https://www.etymonline.com/search?q=broccoli|url-status=live}}</ref>


==History==
Note that some respectable sources claim ]'s ancestors crossbred ] with either ]s<ref></ref> or ]<ref></ref> to invent broccoli<ref></ref><ref></ref><ref></ref>, but this is certainly untrue, and considered to be an ].
Broccoli resulted from the breeding of ] ''Brassica'' crops in the northern Mediterranean starting in about the sixth century BCE.<ref name="VB">{{cite journal|last1=Maggioni|first1=Lorenzo|title=Origin and Domestication of Cole Crops (''Brassica oleracea'' L.): Linguistic and Literary Considerations|journal=Economic Botany|volume=64|issue=2|pages=109–123|date=2010|doi=10.1007/s12231-010-9115-2|last2=Bothmer|first2=Roland|last3=Poulsen|first3=Gert|last4=Branca|first4=Ferdinando|hdl=10568/121874 |s2cid=2771884|hdl-access=free}}</ref> Broccoli has its origins in primitive cultivars grown in the ] and was most likely ] via ] in the southern ] or in ].<ref name="NI">{{cite book|last=Nonnecke|first=Ib|title=Vegetable Production|publisher=Springer-Verlag New York, LLC|date=November 1989|page=394|isbn=978-0-442-26721-6|url=https://books.google.com/books?id=H7i8QJw8BJsC&pg=PA394|access-date=6 October 2020|archive-date=9 March 2023|archive-url=https://web.archive.org/web/20230309051152/https://books.google.com/books?id=H7i8QJw8BJsC&pg=PA394|url-status=live}}</ref><ref name=":0">{{cite journal|last1=Stansell|first1=Zachary |last2=Björkman|first2=Thomas|date=1 October 2020|title=From landrace to modern hybrid broccoli: the genomic and morphological domestication syndrome within a diverse ''B. oleracea'' collection|journal=Horticulture Research|language=en|volume=7|issue=1|page=159|doi=10.1038/s41438-020-00375-0|pmid=33082966|pmc=7528014|bibcode=2020HorR....7..159S |issn=2052-7276|s2cid=224724369}}</ref><ref name="Stansell 1–10">{{cite journal|last1=Stansell|first1=Zachary|last2=Hyma|first2=Katie|last3=Fresnedo-Ramírez|first3=Jonathan|last4=Sun|first4=Qi|last5=Mitchell|first5=Sharon|last6=Björkman|first6=Thomas|last7=Hua|first7=Jian|date=1 July 2018|title=Genotyping-by-sequencing of ''Brassica oleracea'' vegetables reveals unique phylogenetic patterns, population structure and domestication footprints|journal=Horticulture Research|language=en|volume=5|issue=1|page=38|doi=10.1038/s41438-018-0040-3|pmid=29977574|pmc=6026498|bibcode=2018HorR....5...38S |issn=2052-7276}}</ref> Broccoli was spread to northern Europe by the 18th century and brought to North America in the 19th century by Italian immigrants.<ref name=":0" /> After the Second World War, the breeding of the ] and ]ese ] increased yields, quality, growth speed, and regional adaptation, which produced the cultivars commonly grown since then: 'Premium Crop', 'Packman', and 'Marathon'.<ref name=":0" />


==Description==
Broccoli and cauliflower, which are actually cultivars of the same species, have been crossbred to produce ], which was first cultivated in ] around ]. Its very pale green heads are densely packed like ], but it has the flavour of broccoli.
]


Broccoli is an ] plant which can grow up to {{cvt|60|–|90|cm|in|-1}} tall.<ref name="Britannica">{{cite web |last1=Encyclopædia Britannica |title=broccoli, plant |url=https://www.britannica.com/plant/broccoli |website=britannica.com |access-date=17 October 2023}}</ref>
== Varieties ==


Broccoli is very similar to ], but unlike it, its floral buds are well-formed and clearly visible.{{explain|date=December 2023}} The ] grows at the end of a central, thick stem and is dark green. Violet, yellow, or even white heads have been created, but these varieties are rare. The flowers are yellow with four petals.
There are three commonly grown varieties of broccoli. The '''calabrese''' is the most familiar, with large green heads and thick stalks, and is named after ] in ] where it was first cultivated. It is planted in spring and farmed in August.


The growth season for broccoli is 14–15 weeks. Broccoli is collected by hand immediately after the head is fully formed yet the flowers are still in their bud stage. The plant develops numerous little "heads" from the lateral shoots which can be harvested later.
'''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.


==Varieties==
'''Romanesco''' broccoli has a distinctive ] appearance of its heads, and is yellow-green in colour.
There are three commonly grown types of broccoli.<ref name=":0" /> The most familiar is ''Calabrese broccoli'', often referred to simply as "broccoli", named after ] in Italy. It has large {{convert|10|to(-)|20|cm|in|0|adj=on}} green heads and thick stalks. It is a cool-season annual crop. ''Sprouting broccoli'' (white or purple) has a larger number of heads with many thin stalks.<ref>{{cite web|title=Broccoli|url=https://www.rhs.org.uk/advice/grow-your-own/vegetables/broccoli|website=]|access-date=24 March 2020|archive-date=24 March 2020|archive-url=https://web.archive.org/web/20200324233555/https://www.rhs.org.uk/advice/grow-your-own/vegetables/broccoli|url-status=live}}</ref> ''Purple cauliflower'' or ''violet cauliflower'' is a type of broccoli grown in ] and North America. It has a head shaped like cauliflower but consists of many tiny flower buds. Sometimes, but not always, it has a purple cast to the tips of the flower buds. Purple cauliflower may also be white, red, green, or other colors.<ref>{{citation|last=Branca|first=Ferdinando|title=Cauliflower and Broccoli|date=2008|work=Vegetables I: Asteraceae, Brassicaceae, Chenopodicaceae, and Cucurbitaceae|pages=151–186|editor1-last=Prohens|editor1-first=Jaime|editor2-last=Nuez|editor2-first=Fernando|series=Handbook of Plant Breeding|volume=1|place=New York, NY|publisher=Springer|language=en|doi=10.1007/978-0-387-30443-4_5|isbn=978-0-387-30443-4}}</ref>


''Beneforté'' is a variety of broccoli containing 2–3 times more ] and produced by crossing broccoli with a wild ] variety, ''Brassica oleracea'' var ''villosa''.<ref>{{cite web|title=British research leads to UK-wide launch of Beneforté broccoli|url=https://quadram.ac.uk/beneforte_uk_wide/|website=Quadram Institute|access-date=24 March 2020|date=25 June 2012}}</ref>
White and purple varieties are also available in some areas.


==Other cultivar groups of ''Brassica oleracea''==
==Cultivation, preparation and nutritional value==
{{Main|Brassica oleracea#Cultivars}}
{{nutritionalvalue | name=Broccoli, raw (edible parts), 100g | kJ=141 | protein=2.82 g | fat=0.37 g | carbs=6.64 g | fiber=2.6 g | | sugars=1.7 g | iron_mg=0.73 | calcium_mg=47 | magnesium_mg=21 | phosphorus_mg=66 | potassium_mg=316 | zinc_mg=0.41 | vitC_mg=89.2 | pantothenic_mg=0.573 | vitB6_mg=0.175 | folate_ug=63 | thiamin_mg=0.071 | riboflavin_mg=0.117 | niacin_mg=0.639 | right=1 | source_usda=1 }}
Other cultivar groups of ''Brassica oleracea'' include ] (Capitata Group), ] and ] (Botrytis Group), ] (Acephala Group), ] (Viridis Group), ] (Gongylodes Group), ]s (Gemmifera Group), and ] (Alboglabra Group).<ref name=Dixon2007>{{cite book|last1=Dixon|first1=G.R.|date=2007|title=Vegetable brassicas and related crucifers|isbn=978-0-85199-395-9|publisher=CABI|location=Wallingford}}</ref> As these groups are the same species, they readily hybridize: for example, ] or "Tenderstem broccoli" is a cross between broccoli and ].<ref>{{Cite journal|last1=Stansell|first1=Zachary|last2=Farnham|first2=Mark|last3=Björkman|first3=Thomas|date=2019|title=Complex Horticultural Quality Traits in Broccoli Are Illuminated by Evaluation of the Immortal BolTBDH Mapping Population|journal=Frontiers in Plant Science|language=en|volume=10|page=1104|doi=10.3389/fpls.2019.01104|pmid=31620146|pmc=6759917|issn=1664-462X|doi-access=free}}</ref> Broccoli cultivars form the genetic basis of the "tropical cauliflowers" commonly grown in South and Southeastern Asia, although they produce a more cauliflower-like head in warmer conditions.<ref>{{cite journal|last1=Bjorkman|first1=T.|last2=Pearson|first2=K. J.|date=1 January 1998|title=High temperature arrest of inflorescence development in broccoli (Brassica oleracea var. italica L.)|journal=Journal of Experimental Botany|volume=49|issue=318|pages=101–106|doi=10.1093/jxb/49.318.101|issn=0022-0957|doi-access=free}}</ref><ref name=":0" />
Broccoli is a cool-weather crop that does poorly in hot summer weather. Other cultivar groups of ''Brassica oleracea'' include: ] (Capitata Group), ] (Botrytis Group), ] and ] (Acephala Group), ] (Gongylodes Group), and ]s (Gemmifera Group). ] (Alboglabra Group) is also a cultivar group of ''Brassica oleracea''.
It is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in ] trays. It is high in ] and ] and contains the multiple nutrients with potent anti-] properties including diindolylmethane and ]. The ] found in broccoli is a potent modulator of the innate immune response system with anti-], anti-]l and anti-cancer activity.<ref>{{cite web | url = http://www.diindolylmethane.org | title = Diindolylmethane Information Resource Center at the University of California, Berkeley | accessdate = 2007-06-10}}</ref> <ref>{{cite web | url = http://www.activamune.com/diindolylmethane_dim_immune_activation_data_center.htm | title = Diindolylmethane Immune Activation Data Center | accessdate = 2007-06-10}}</ref> Broccoli also contains the compound glucoraphanin, which can be processed into an anticancer compound ], though the benefits of broccoli is reduced if the vegetable is boiled.<ref name='boil'>{{cite news | first= | last=Warwick Medical School, University of Warwick | coauthors= | title= Research Says Boiling Broccoli Ruins Its Anti Cancer Properties | date=May 15, 2007 | publisher= | url =http://www2.warwick.ac.uk/newsandevents/pressreleases/research_says_boiling/ | work = | pages = | accessdate = | language = }}</ref>


{| class="wikitable floatright" style="clear:left; width:18em; text-align:center;"
==Broccoli in popular culture==
|-
Broccoli is renowned as a vegetable disliked by children and adults, a reputation which extends back to its original introduction to North America. In 1928, when broccoli was still something of a novelty in the United States, a cartoon appeared in the ]. A mother and child are seated at the table, and the mother says "It's broccoli, dear." The child replies "I say it's ], and I say the hell with it."<ref>{{cite web | url = http://cartoonbank.com/assets/1/38868_m.gif Cartoon featuring broccoli| title = Broccoli cartoon at the Cartoonbank.com}}</ref>
! colspan=2 |Broccoli production — 2021<br /><small>(includes cauliflower)</small>
|-
! style="background:#ddf;"| Country
! style="background:#ddf;"| Production<br /><small>millions of tonnes</small>
|-
| {{CHN}} || 9.5
|-
| {{IND}} || 9.2
|-
| {{USA}} || 1.0
|-
| {{ESP}} || 0.7
|-
| {{MEX}} || 0.7
|-
| '''World''' || '''25.8'''
|-
| colspan=2 |<small>Source: ] of the ]</small><ref name="fao">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|title=Broccoli (and cauliflower) production in 2021, Crops/Regions/World list/Production Quantity/Year (pick lists)|date=2023|publisher=UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT)|access-date=12 October 2023}}</ref>
|}


==In politics== ==Cultivation==
The majority of broccoli cultivars are cool-weather crops that do poorly in hot summer weather. Broccoli grows best when exposed to an average daily temperature between {{convert|18|and|23|°C|°F}}.<ref>{{cite web|title=HGIC 1301 Broccoli|last=Smith|first=Powell|date=June 1999|publisher=]|url=http://www.clemson.edu/extension/hgic/plants/vegetables/crops/hgic1301.html|access-date=25 August 2009|archive-date=26 April 2009|archive-url=https://web.archive.org/web/20090426013514/http://www.clemson.edu/extension/hgic/plants/vegetables/crops/hgic1301.html|url-status=live}}</ref><ref>{{cite journal|last1=Branham|first1=Sandra E.|last2=Stansell|first2=Zachary J.|last3=Couillard|first3=David M.|last4=Farnham|first4=Mark W.|date=1 March 2017|title=Quantitative trait loci mapping of heat tolerance in broccoli (Brassica oleracea var. italica) using genotyping-by-sequencing|journal=Theoretical and Applied Genetics|language=en|volume=130|issue=3|pages=529–538|doi=10.1007/s00122-016-2832-x|pmid=27900399|s2cid=2361874|issn=1432-2242}}</ref> When the cluster of flowers, also referred to as a "head" of broccoli, appears in the center of the plant, the cluster is generally green. Garden pruners or shears are used to cut the head about {{convert|1|in|mm|0|order=flip|abbr=on}} from the tip. Broccoli should be harvested before the flowers on the head bloom bright yellow.<ref>{{cite encyclopedia|title=Broccoli|last=Liptay|first=Albert|date=1988}}</ref> Broccoli cannot be harvested using machines, but rather is hand-harvested.<ref>{{Cite web|title=Broccoli production|url=https://extension.psu.edu/broccoli-production|publisher=Pennsylvania State University, Extension Service|date=20 June 2005|access-date=10 February 2021|archive-date=19 February 2021|archive-url=https://web.archive.org/web/20210219130239/https://extension.psu.edu/broccoli-production|url-status=live}}</ref>
United States President ] was known to have an active disdain for broccoli, having actually said so in an offhand remark during his presidency.<ref>{{cite web|url=http://www.pbs.org/newshour/bb/law/jan-june98/fooddef_1-20.html |publisher=PBS |title=What's Your Beef? |accessdate=2006-08-05 |date=]}}</ref> In response, a powerful broccoli ] ] sent several tons of it to the White House. This broccoli was promptly donated to the ].<ref name="chron">{{cite web|url=http://www.capitalareafoodbank.org/downloads/chronology.pdf |format=PDF |accessdate=2006-08-05 |title=Chronology |publisher=Capital Area Food Bank}}</ref> His son, President ], mentioned during a 2004 question-and-answer session that he doesn't mind broccoli, but does prefer the florets to the stalk.<ref name="whitehouse">{{cite web |url=http://www.whitehouse.gov/news/releases/2004/09/20040904-2.html |accessdate=2007-05-20 |title=President's Remarks at Ask President Bush Event in Ohio}}</ref>

==Production==

In 2021, global production of broccoli (combined for production reports with ]s) was 26 million ]s, with ] and ] together accounting for 72% of the world total.<ref name=fao/> Secondary producers, each having about one million tonnes or less annually, were the ], ], and ] (table).

In the United States, broccoli is grown year-round in ] – which produced 92% of the crop nationally – with 95% of the total crop produced for fresh sales in 2018.<ref name="amrc">{{cite web|title=Broccoli|url=https://www.agmrc.org/commodities-products/vegetables/broccoli|publisher=Agricultural Marketing Resource Center, US Department of Agriculture|date=1 June 2018|access-date=27 June 2019|archive-date=1 July 2019|archive-url=https://web.archive.org/web/20190701120609/https://www.agmrc.org/commodities-products/vegetables/broccoli|url-status=live}}</ref>

{{nutritionalvalue | name=Broccoli, raw
| water=89.3 g
| kJ=141
| protein=2.82 g
| fat=0.37 g
| carbs=6.64 g
| fiber=2.6 g
| sugars=1.7 g
| sodium_mg=33
| calcium_mg=47
| iron_mg=0.73
| magnesium_mg=21
| phosphorus_mg=66
| potassium_mg=316
| zinc_mg=0.41
| manganese_mg=0.21
| vitC_mg=89.2
| thiamin_mg=0.071
| riboflavin_mg=0.117
| niacin_mg=0.639
| pantothenic_mg=0.573
| vitB6_mg=0.175
| folate_ug=63
| choline_mg=19
| vitA_ug=31
| betacarotene_ug=361
| lutein_ug=1403
| vitE_mg=0.78
| vitK_ug=101.6
| source_usda=1
| note=
}}

==Nutrition==
Raw broccoli is 89% water, 7% ]s, 3% ], and contains negligible ] (table). A {{convert|100|g|oz|frac=2|abbr=off|adj=on}} reference amount of raw broccoli provides {{convert|141|kJ|kcal|abbr=off}} of ] and is a rich source (20% or higher of the ], DV) of ] (107% DV) and ] (97% DV) (table). Raw broccoli also contains moderate amounts (10–19% DV) of several ] and the ] ], whereas other ]s are low in content (less than 10% DV). Broccoli contains the dietary ], ].<ref>{{cite journal |last1=Farnham |first1=Mark W. |last2=Kopsell |first2=Dean A. |title=Importance of Genotype on Carotenoid and Chlorophyll Levels in Broccoli Heads |journal=HortScience |date=Aug 2009 |volume=44 |issue=5 |page=1248-1253|doi=10.21273/HORTSCI.44.5.1248 |url=https://journals.ashs.org/hortsci/view/journals/hortsci/44/5/article-p1248.xml|access-date=18 October 2023}} </ref>

===Cooking===
{{See also|List of broccoli dishes}}
Boiling substantially reduces the levels of broccoli ]s, while other cooking methods, such as ], ], and ], have no significant effect on glucosinolate levels.<ref name=Nugrahedi/>

==Taste==
The perceived bitterness of cruciferous vegetables, such as broccoli, results from ] and their hydrolysis products, particularly ]s and other ]-containing compounds.<ref name="Bell">{{cite journal | last1=Bell | first1=Luke | last2=Oloyede | first2=Omobolanle O. | last3=Lignou | first3=Stella | last4=Wagstaff | first4=Carol | last5=Methven | first5=Lisa | title=Taste and flavor perceptions of glucosinolates, isothiocyanates, and related compounds | journal=Molecular Nutrition and Food Research | volume=62 | issue=18 | date=2018-04-30 | issn=1613-4125 | pmid=29578640 | doi=10.1002/mnfr.201700990 | page=1700990| s2cid=206265098 | url=https://centaur.reading.ac.uk/76654/1/mnfr.201700990.pdf }}</ref> Preliminary research indicates that ] through the gene ] may be responsible in part for bitter taste perception in broccoli.<ref>{{cite journal|pmid=24025627|title=Human bitter perception correlates with bitter receptor messenger RNA expression in taste cells|vauthors=Lipchock SV, Mennella JA, Spielman AI, Reed DR|journal=Am J Clin Nutr|date=2013|volume=98|issue=4|pages=1136–43|doi=10.3945/ajcn.113.066688|pmc=3778862}}</ref>

==Pests==
The larvae of '']'', also known as the "small white" butterfly, are a common pest in broccoli and were mostly introduced accidentally to North America, Australia, and New Zealand.<ref>{{cite book|author1-last=Heitzman|author1-first=J. Richard|author2-last=Heitzman|author2-first=Joan E.|editor1-last=Love|editor1-first=Kathy|editor2-last=Larsen|editor2-first=LuAnne|others=Rathert, Jim (principal photographer)|title=Butterflies and moths of Missouri|date=1996|publisher=Missouri Dept. of Conservation|location=Jefferson City, MO|isbn=1-887247-06-8}}</ref>

Additional pests common to broccoli production include:<ref>{{cite web|title=Cabbage, Broccoli & Other Cole Crop Insect Pests|url=https://hgic.clemson.edu/factsheet/cabbage-broccoli-other-cole-crop-insect-pests/|website=Home & Garden Information Center|date=4 May 2020|publisher=Clemson University|location=South Carolina|access-date=28 November 2020|language=en-US|archive-date=7 December 2020|archive-url=https://web.archive.org/web/20201207131415/https://hgic.clemson.edu/factsheet/cabbage-broccoli-other-cole-crop-insect-pests/|url-status=live}}</ref>
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==Gallery== ==Gallery==
<gallery> <gallery>
NRCSAZ02078 - Arizona (439)(NRCS Photo Gallery).jpg|] on a field of broccoli raised for seed in ].
Image:sa_broccoli_florets.jpg|Extreme close-up of broccoli florets.
Image:Broccoli_bloem.jpg | Broccoli flowers. Broccoli flowers 2525385935 e13d4de4c4 b.jpg|Broccoli in flower
Cavolfiore Violetto di Sicilia.jpg|Sicilian purple broccoli
Image:Broccoli DSC00861.png|Two broccoli heads.
巨無霸青花菜 20191121171730.jpg|Broccoli "giant", whose flowering head and stalk can reach a kilo.
Image:Fractal Broccoli.jpg|], showing ] forms
Image:Broccoli in a dish 2.jpg|Steamed broccoli
</gallery> </gallery>


==References and notes== ==See also==
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* ]; the 41st U.S. president famously disliked the vegetable
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==References==
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==External links== ==External links==
{{Commons category|Broccoli}}
* (archived 10 February 2016)
* , USDA/ARS Vegetable Laboratory


{{Brassica oleraca}}
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Latest revision as of 20:50, 3 January 2025

Edible green plant in the cabbage family For other uses, see Broccoli (disambiguation).

Broccoli
SpeciesBrassica oleracea
Cultivar groupItalica
OriginItaly, more than 2,000 years ago

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.

Rapini, sometimes called "broccoli rabe", is a distinct species from broccoli, forming similar but smaller heads, and is actually a type of turnip (Brassica rapa).

Broccoli plants in a nursery
Close-ups of broccoli florets (click to enlarge)

Taxonomy

Brassica oleracea var. italica was described in 1794 by Joseph Jakob von Plenck in Icones Plantarum Medicinalium 6:29, t. 534. Like all the other brassicas, broccoli was developed from the wild cabbage (Brassica oleracea var. oleracea), also called colewort or field cabbage.

Etymology

The word broccoli, first used in the 17th century, comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout".

History

Broccoli resulted from the breeding of landrace Brassica crops in the northern Mediterranean starting in about the sixth century BCE. Broccoli has its origins in primitive cultivars grown in the Roman Empire and was most likely improved via artificial selection in the southern Italian Peninsula or in Sicily. Broccoli was spread to northern Europe by the 18th century and brought to North America in the 19th century by Italian immigrants. After the Second World War, the breeding of the United States and Japanese F1 hybrids increased yields, quality, growth speed, and regional adaptation, which produced the cultivars commonly grown since then: 'Premium Crop', 'Packman', and 'Marathon'.

Description

Broccoli flower

Broccoli is an annual plant which can grow up to 60–90 cm (20–40 in) tall.

Broccoli is very similar to cauliflower, but unlike it, its floral buds are well-formed and clearly visible. The inflorescence grows at the end of a central, thick stem and is dark green. Violet, yellow, or even white heads have been created, but these varieties are rare. The flowers are yellow with four petals.

The growth season for broccoli is 14–15 weeks. Broccoli is collected by hand immediately after the head is fully formed yet the flowers are still in their bud stage. The plant develops numerous little "heads" from the lateral shoots which can be harvested later.

Varieties

There are three commonly grown types of broccoli. The most familiar is Calabrese broccoli, often referred to simply as "broccoli", named after Calabria in Italy. It has large 10-to-20-centimetre (4–8 in) green heads and thick stalks. It is a cool-season annual crop. Sprouting broccoli (white or purple) has a larger number of heads with many thin stalks. Purple cauliflower or violet cauliflower is a type of broccoli grown in Europe and North America. It has a head shaped like cauliflower but consists of many tiny flower buds. Sometimes, but not always, it has a purple cast to the tips of the flower buds. Purple cauliflower may also be white, red, green, or other colors.

Beneforté is a variety of broccoli containing 2–3 times more glucoraphanin and produced by crossing broccoli with a wild Brassica variety, Brassica oleracea var villosa.

Other cultivar groups of Brassica oleracea

Main article: Brassica oleracea § Cultivars

Other cultivar groups of Brassica oleracea include cabbage (Capitata Group), cauliflower and Romanesco broccoli (Botrytis Group), kale (Acephala Group), collard (Viridis Group), kohlrabi (Gongylodes Group), Brussels sprouts (Gemmifera Group), and kai-lan (Alboglabra Group). As these groups are the same species, they readily hybridize: for example, broccolini or "Tenderstem broccoli" is a cross between broccoli and kai-lan. Broccoli cultivars form the genetic basis of the "tropical cauliflowers" commonly grown in South and Southeastern Asia, although they produce a more cauliflower-like head in warmer conditions.

Broccoli production — 2021
(includes cauliflower)
Country Production
millions of tonnes
 China 9.5
 India 9.2
 United States 1.0
 Spain 0.7
 Mexico 0.7
World 25.8
Source: FAOSTAT of the United Nations

Cultivation

The majority of broccoli cultivars are cool-weather crops that do poorly in hot summer weather. Broccoli grows best when exposed to an average daily temperature between 18 and 23 °C (64 and 73 °F). When the cluster of flowers, also referred to as a "head" of broccoli, appears in the center of the plant, the cluster is generally green. Garden pruners or shears are used to cut the head about 25 mm (1 in) from the tip. Broccoli should be harvested before the flowers on the head bloom bright yellow. Broccoli cannot be harvested using machines, but rather is hand-harvested.

Production

In 2021, global production of broccoli (combined for production reports with cauliflowers) was 26 million tonnes, with China and India together accounting for 72% of the world total. Secondary producers, each having about one million tonnes or less annually, were the United States, Spain, and Mexico (table).

In the United States, broccoli is grown year-round in California – which produced 92% of the crop nationally – with 95% of the total crop produced for fresh sales in 2018.

Broccoli, raw
Nutritional value per 100 g (3.5 oz)
Energy141 kJ (34 kcal)
Carbohydrates6.64 g
Sugars1.7 g
Dietary fiber2.6 g
Fat0.37 g
Protein2.82 g
Vitamins and minerals
VitaminsQuantity %DV
Vitamin A equiv.beta-Carotenelutein zeaxanthin3% 31 μg3%361 μg1403 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 B610% 0.175 mg
Folate (B9)16% 63 μg
Choline3% 19 mg
Vitamin C99% 89.2 mg
Vitamin E5% 0.78 mg
Vitamin K85% 101.6 μg
MineralsQuantity %DV
Calcium4% 47 mg
Iron4% 0.73 mg
Magnesium5% 21 mg
Manganese9% 0.21 mg
Phosphorus5% 66 mg
Potassium11% 316 mg
Sodium1% 33 mg
Zinc4% 0.41 mg
Other constituentsQuantity
Water89.3 g
Link to USDA Database entry
Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Nutrition

Raw broccoli is 89% water, 7% carbohydrates, 3% protein, and contains negligible fat (table). A 100-gram (3+1⁄2-ounce) reference amount of raw broccoli provides 141 kilojoules (34 kilocalories) of food energy and is a rich source (20% or higher of the Daily Value, DV) of vitamin C (107% DV) and vitamin K (97% DV) (table). Raw broccoli also contains moderate amounts (10–19% DV) of several B vitamins and the dietary mineral manganese, whereas other micronutrients are low in content (less than 10% DV). Broccoli contains the dietary carotenoid, beta-carotene.

Cooking

See also: List of broccoli dishes

Boiling substantially reduces the levels of broccoli glucosinolates, while other cooking methods, such as steaming, microwaving, and stir-frying, have no significant effect on glucosinolate levels.

Taste

The perceived bitterness of cruciferous vegetables, such as broccoli, results from glucosinolates and their hydrolysis products, particularly isothiocyanates and other sulfur-containing compounds. Preliminary research indicates that genetic inheritance through the gene TAS2R38 may be responsible in part for bitter taste perception in broccoli.

Pests

The larvae of Pieris rapae, also known as the "small white" butterfly, are a common pest in broccoli and were mostly introduced accidentally to North America, Australia, and New Zealand.

Additional pests common to broccoli production include:

Gallery

  • Furrow flood irrigation on a field of broccoli raised for seed in Yuma, Arizona. Furrow flood irrigation on a field of broccoli raised for seed in Yuma, Arizona.
  • Broccoli in flower Broccoli in flower
  • Sicilian purple broccoli Sicilian purple broccoli
  • Broccoli "giant", whose flowering head and stalk can reach a kilo. Broccoli "giant", whose flowering head and stalk can reach a kilo.

See also

References

  1. Buck, P. A. (1956). "Origin and taxonomy of broccoli". Economic Botany. 10 (3): 250–253. doi:10.1007/bf02899000. S2CID 31365713.
  2. Stephens, James. "Broccoli—Brassica oleracea L. (Italica group)". University of Florida. p. 1. Archived from the original on 25 December 2018. Retrieved 14 May 2009.
  3. ^ Nugrahedi, Probo Y.; Verkerk, Ruud; Widianarko, Budi; Dekker, Matthijs (2015). "A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review". Critical Reviews in Food Science and Nutrition. 55 (6): 823–838. doi:10.1080/10408398.2012.688076. ISSN 1040-8398. PMID 24915330. S2CID 25728864.
  4. Main, Sandy. "Rapini/Broccoli Raab". sonomamg.ucanr.edu. Archived from the original on 30 May 2015. Retrieved 13 September 2021.
  5. Missouri Botanical Garden. "Brassica oleracea var. italica". tropicos.org. Missouri Botanical Garden. Retrieved 18 October 2023.
  6. "Broccoli". Online Etymology Dictionary. 2022. Archived from the original on 19 January 2023. Retrieved 18 January 2023.
  7. Maggioni, Lorenzo; Bothmer, Roland; Poulsen, Gert; Branca, Ferdinando (2010). "Origin and Domestication of Cole Crops (Brassica oleracea L.): Linguistic and Literary Considerations". Economic Botany. 64 (2): 109–123. doi:10.1007/s12231-010-9115-2. hdl:10568/121874. S2CID 2771884.
  8. Nonnecke, Ib (November 1989). Vegetable Production. Springer-Verlag New York, LLC. p. 394. ISBN 978-0-442-26721-6. Archived from the original on 9 March 2023. Retrieved 6 October 2020.
  9. ^ Stansell, Zachary; Björkman, Thomas (1 October 2020). "From landrace to modern hybrid broccoli: the genomic and morphological domestication syndrome within a diverse B. oleracea collection". Horticulture Research. 7 (1): 159. Bibcode:2020HorR....7..159S. doi:10.1038/s41438-020-00375-0. ISSN 2052-7276. PMC 7528014. PMID 33082966. S2CID 224724369.
  10. Stansell, Zachary; Hyma, Katie; Fresnedo-Ramírez, Jonathan; Sun, Qi; Mitchell, Sharon; Björkman, Thomas; Hua, Jian (1 July 2018). "Genotyping-by-sequencing of Brassica oleracea vegetables reveals unique phylogenetic patterns, population structure and domestication footprints". Horticulture Research. 5 (1): 38. Bibcode:2018HorR....5...38S. doi:10.1038/s41438-018-0040-3. ISSN 2052-7276. PMC 6026498. PMID 29977574.
  11. Encyclopædia Britannica. "broccoli, plant". britannica.com. Retrieved 17 October 2023.
  12. "Broccoli". Royal Horticultural Society. Archived from the original on 24 March 2020. Retrieved 24 March 2020.
  13. Branca, Ferdinando (2008), Prohens, Jaime; Nuez, Fernando (eds.), "Cauliflower and Broccoli", Vegetables I: Asteraceae, Brassicaceae, Chenopodicaceae, and Cucurbitaceae, Handbook of Plant Breeding, vol. 1, New York, NY: Springer, pp. 151–186, doi:10.1007/978-0-387-30443-4_5, ISBN 978-0-387-30443-4
  14. "British research leads to UK-wide launch of Beneforté broccoli". Quadram Institute. 25 June 2012. Retrieved 24 March 2020.
  15. Dixon, G.R. (2007). Vegetable brassicas and related crucifers. Wallingford: CABI. ISBN 978-0-85199-395-9.
  16. Stansell, Zachary; Farnham, Mark; Björkman, Thomas (2019). "Complex Horticultural Quality Traits in Broccoli Are Illuminated by Evaluation of the Immortal BolTBDH Mapping Population". Frontiers in Plant Science. 10: 1104. doi:10.3389/fpls.2019.01104. ISSN 1664-462X. PMC 6759917. PMID 31620146.
  17. Bjorkman, T.; Pearson, K. J. (1 January 1998). "High temperature arrest of inflorescence development in broccoli (Brassica oleracea var. italica L.)". Journal of Experimental Botany. 49 (318): 101–106. doi:10.1093/jxb/49.318.101. ISSN 0022-0957.
  18. ^ "Broccoli (and cauliflower) production in 2021, Crops/Regions/World list/Production Quantity/Year (pick lists)". UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT). 2023. Retrieved 12 October 2023.
  19. Smith, Powell (June 1999). "HGIC 1301 Broccoli". Clemson University. Archived from the original on 26 April 2009. Retrieved 25 August 2009.
  20. Branham, Sandra E.; Stansell, Zachary J.; Couillard, David M.; Farnham, Mark W. (1 March 2017). "Quantitative trait loci mapping of heat tolerance in broccoli (Brassica oleracea var. italica) using genotyping-by-sequencing". Theoretical and Applied Genetics. 130 (3): 529–538. doi:10.1007/s00122-016-2832-x. ISSN 1432-2242. PMID 27900399. S2CID 2361874.
  21. Liptay, Albert (1988). Broccoli.
  22. "Broccoli production". Pennsylvania State University, Extension Service. 20 June 2005. Archived from the original on 19 February 2021. Retrieved 10 February 2021.
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  24. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  25. 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). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In 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). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
  26. Farnham, Mark W.; Kopsell, Dean A. (August 2009). "Importance of Genotype on Carotenoid and Chlorophyll Levels in Broccoli Heads". HortScience. 44 (5): 1248-1253. doi:10.21273/HORTSCI.44.5.1248. Retrieved 18 October 2023. PDF
  27. Bell, Luke; Oloyede, Omobolanle O.; Lignou, Stella; Wagstaff, Carol; Methven, Lisa (30 April 2018). "Taste and flavor perceptions of glucosinolates, isothiocyanates, and related compounds" (PDF). Molecular Nutrition and Food Research. 62 (18): 1700990. doi:10.1002/mnfr.201700990. ISSN 1613-4125. PMID 29578640. S2CID 206265098.
  28. Lipchock SV, Mennella JA, Spielman AI, Reed DR (2013). "Human bitter perception correlates with bitter receptor messenger RNA expression in taste cells". Am J Clin Nutr. 98 (4): 1136–43. doi:10.3945/ajcn.113.066688. PMC 3778862. PMID 24025627.
  29. Heitzman, J. Richard; Heitzman, Joan E. (1996). Love, Kathy; Larsen, LuAnne (eds.). Butterflies and moths of Missouri. Rathert, Jim (principal photographer). Jefferson City, MO: Missouri Dept. of Conservation. ISBN 1-887247-06-8.
  30. "Cabbage, Broccoli & Other Cole Crop Insect Pests". Home & Garden Information Center. South Carolina: Clemson University. 4 May 2020. Archived from the original on 7 December 2020. Retrieved 28 November 2020.

External links

Brassica oleracea
Brassica oleracea
See also
Taxon identifiers
Brassica oleracea var. italica
Categories: