Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.
The word broccoli comes from the Italian plural of broccoli, which means “the flowering crest of a cabbage“. And is the diminutive form of broccoli, meaning “small nail” or “sprout”.
Additionally, classified in the Italica cultivar group of the species Brassica oleracea.
It has large flower heads, usually green in color. Arranged in a tree-like structure branching out from a thick, edible stalk.
Moreover resembles cauliflower, which is a different cultivar group of the same species.
Along with it is a result of careful breeding of cultivated Brassica crops in the northern Mediterranean starting in about the 6th century BC.
Since the time of the Roman Empire, broccoli has been considered a uniquely valuable food among Italians.
Apart from this, it was brought to England from Antwerp in the mid-18th century by Peter Scheemakers.
In addition, it was first introduced to the United States by Southern Italian immigrants but did not become widely popular until the 1920’s.
It is a cool-weather crop that does poorly in hot summer weather and grows best when exposed to an average daily temperature between 18 and 23 °C (64 and 73 °F).
A 100 gram serving of raw broccoli provides 34 kcal and is an excellent source (20% or higher of the Daily Value, DV) of vitamin C and vitamin K.
Boiling broccoli reduces the levels of sulforaphane.