Broccoflower

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Broccoflower
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Brassicales Family: Brassicaceae Genus: Brassica Species: Brassica oleracea

It has been suggested that this article or section be merged with Brocciflower. (Discuss)

There are two cultivars of Brassica oleracea (the cabbage) which commonly share the name Broccoflower. Both Broccoflowers have an appearance that combines features that can be readily seen in broccoli and cauliflower.

The only true Broccoflower has the physical attribute of a cauliflower, although it has the color of broccoli. Its origins are a little uncertain, but it is thought to originate from the Netherlands. The other "Broccoflower" is actually Romanesco, sometimes called Broccoli Romanesco and is characterised by the striking and unusual fractal patterns of its flowerhead, and its vibrant green color.

Plant taxonomists are in disagreement about the categorization of Romanesco, some considering it a variety of Broccoli, others a part of the Cauliflower family. Plant taxonomists are equally, if not more, conflicted about the catagorization of the distinctive Broccoflower as its origins have still to be satisfactorily determined. The claim that the Broccoflower is a cross between broccoli and cauliflower is simply a misconception; the plant being actually a type of cauliflower or broccoli, and not a hybrid at all. There exists however such a genetically engineered cross that has been performed, and named Brocciflower^[1].

Broccoflowers are generally considered to have a milder and slightly sweeter flavor than their close cabbage-family relatives.

If left growing, the plant will actually turn white like the commonly known cauliflower.^{[citation needed]}

[edit] Buying and storing tips

Broccoflower can be found in the produce section of most health food stores, specialty markets, and supermarkets. Look for a firm, compact head with tight florets, and avoid any heads that have begun to brown. Store unwashed, tightly wrapped broccoflower in the refrigerator for four to five days.

[edit] Preparation, uses, and tips

Wash broccoflower head well, cut into florets, and steam until tender. Or cook broccoflower in stock, then purée with milk or soy milk for a fast, creamy soup.

[edit] Nutritional Highlights

Broccoflower (raw), 1 cup (93g)
Calories: 20
Protein: 1.88g
Carbohydrate: 3.9g
Total Fat: 0.19g
Fiber: 2.0g

• Excellent source of: Vitamin C (56mg)

• Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

[edit] References

1. ^ Designer Foods: Enhancing Nutrition with Biotechnology, American Medical Association, Briefing on Food Biotechnology, 2001

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