Broccoli |
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![]() Broccoli, cultivar unknown |
Species |
Brassica oleracea |
Cultivar group |
Italica Group |
Origin |
possibly Ancient Rome |
Cultivar group members |
Many |
Broccoli is a plant of the cabbage family, brassicaceae (formerly Cruciferae). It is classified as the Italica cultivar group of the species Brassica oleracea. Broccoli possesses abundant fleshy flower heads, usually green in color, 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 cauliflower, which is a different cultivar group of the same species, but broccoli is green rather than white. In the United States, the term refers exclusively to the form with a single large head. This form is sometimes called "Calabrese" in the United Kingdom, where sprouting (non-heading) types and those with underdeveloped flower buds are also sold as broccoli.
Contents |
The word broccoli is originally Italian; it is the plural of broccolo, which is the diminutive of brocco, meaning shoot, stalk. Broccoli is a cultivar of wild cabbage, 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.[1][2] That domesticated cabbage was eventually bred into widely varying forms, including broccoli, cauliflower, cabbage, kale, kohlrabi, and brussels sprouts, all of which remain the same species.
Roman references to a cabbage-family vegetable that may have been broccoli are less than perfectly clear: the Roman natural history writer, Pliny the Elder, 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 1st century. Some vegetable scholars recognize broccoli in the cookbook of Apicius.
Broccoli was an Italian vegetable long before it was eaten elsewhere. At that time it was a sprouting type, not the single large head that is seen today. It is first mentioned in France in 1560, but in 1724 broccoli was still so unfamiliar in England that Philip Miller'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, Thomas Jefferson was also an experimenting gardener with a wide circle of European correspondents, from whom he got packets of seeds for rare vegetables. He noted the planting of broccoli at Monticello along with radishes, lettuce, and cauliflower on May 27, 1767. Nevertheless, broccoli remained exotic in American gardens. In 1775, John Randolph, in A Treatise on Gardening by a Citizen of Virginia, felt he had to explain about broccoli: "The stems will eat like Asparagus, and the heads like cauliflower."
Italians brought broccoli to North America by 1806[3], but it did not become popular until the 1920s. Commercial cultivation of broccoli in the United States can be traced to the D'Arrigo brothers, Stephano and Andrea, Italian immigrants from Messina, whose company made some tentative plantings in San Jose, California, in 1922. A few crates were initially shipped to Boston, where there was a thriving Italian immigrant culture in the North End. 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 radio.
There are three commonly grown types of broccoli. The most familiar is sometimes called Calabrese in Great Britain and simply "broccoli" in North America. It has large (10 to 20 cm) green heads and thick stalks and is named after Calabria in Italy where it was first cultivated. 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.
Broccoli, raw (edible parts), 100g Nutritional value per 100 g (3.5 oz) |
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Energy 30 kcal 140 kJ | ||||||||||||||||||||||||||||||||||||||||||
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Percentages are relative to US recommendations for adults. Source: USDA Nutrient database |
Broccoli is a cool-weather crop that does poorly in hot summer weather. Broccoli grows best when exposed to an average daily temperature between 65 and 75 degrees Fahrenheit (18 to 23 degrees Celsius).[4] The majority (99%) of the United States broccoli crop is grown in California and Arizona.[5] 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. [6]
Broccoli is high in vitamin C and soluble fiber and contains multiple nutrients with potent anti-cancer properties including diindolylmethane and selenium. 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.[7] [8] Broccoli also contains the compound glucoraphanin, which can be processed into an anticancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled more than ten minutes.[9] A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer.[10] Broccoli leaf is also edible and contains far more betacarotene than the florets.
Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors-d'oeuvre trays. Although boiling has been shown to reduce the levels of suspected anticancer compounds in broccoli, other preparation methods such as steaming, microwaving, and stir-frying have been shown not to reduce the presence of these compounds.[9]
Broccoli is also high in vitamin K.
FAO reports that in 2008, China and India were the top producers of cauliflower and broccoli. About half of all cauliflower is raised in China and one fourth in India. In Europe, production has been in Spain since about 1990. In North America, production is primarily in California. [11] 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.
Top Ten cauliflowers and broccoli Producers — 11 June 2008 | ||||
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Country | Production (Tonnes) | Footnote | ||
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8585000 | F | ||
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5014500 | |||
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1240710 | |||
![]() |
450100 | |||
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433252 | |||
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370000 | F | ||
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305000 | F | ||
![]() |
277200 | |||
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209000 | F | ||
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186400 | |||
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19107751 | A | ||
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate(may include official, semi-official or estimates); |