broccoli

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broccoli

(brŏk`əlē) [Ital.,=sprouts], variety of cabbagecabbage,
leafy garden vegetable of many widely dissimilar varieties, all probably descended from the wild, or sea, cabbage (Brassica oleracea) of the family Cruciferae (or Brassicaceae; mustard family), found on the coasts of Europe.
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 grown for the edible immature flower panicles. It is the same variety (Brassica oleracea botrytis) as the cauliflower and is similarly cultivated. Although known to the Romans, it became generally popular in the United States only in the 20th cent. Broccoli is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Capparales (or Brassicales), family Cruciferae (or Brassicaceae).
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broccoli
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broccoli

broccoli

Helps prevent cancer, protects heart and circulatory system, builds strong bones, high vitamin A and C, calcium. What we normally call “broccoli”, is actually the top portion with unopened flower buds. If we let them grow, they open into small yellow flowers that have a mild spicy broccoli flavor and are delicious in salads. One way to identify a plant from the mustard family (all of which are edible) is the flowers have 4 petals with 6 stamens–4 tall and 2 short.

broccoli

[′brak·ə·lē]
(botany)
Brassica oleracea var. italica. A biennial crucifer of the order Capparales which is grown for its edible stalks and buds.

broccoli

1. a cultivated variety of cabbage, Brassica oleracea italica, having branched greenish flower heads
2. the flower head of this plant, eaten as a vegetable before the buds have opened
3. a variety of this plant that does not form a head, whose stalks are eaten as a vegetable
References in periodicals archive ?
Aqui es importante senalar la introduccion de nuevos cultivos a partir de 2003: brocoli, chile verde y papa, y el incremento de la produccion de cebolla y zanahoria.
2] util) sugeridas son: acelga, 30; betabel, 42; cebolla cambray, 198; cilantro, 1,750; rabano, 126; frijol ejotero, 25; lechuga tipo mantequilla, 56; lechuga orejona, 14; espinaca, 110; brocoli, 14; col, 8; y chicharo, 42.
Para las hortalizas de inflorescencia regalaron 23 Kg de coliflor y brocoli en la comunidad de Mazatonal-Yaonahuac.
Este valor e superior a outras fontes alimentares de origem vegetal, na qual uma porcao de brocolis (60g) apresenta 29,6mg de calcio, uma porcao de espinafre (60g) contem 60mg de calcio, ou ate mesmo uma porcao de tofu (40g) apresenta 44,5mg de calcio, (10) tornando-a uma alternativa dietetica do mineral, nao somente em aspecto quantitativo como principalmente qualitativo por apresentar concentracoes reduzidas de fatores antinutricionais e minimo teor proteico, beneficiando sua absorcao e evitando sua excrecao renal, o que mantem o pool de calcio, com preservacao dos niveis sericos deste micronutriente, e consequente manutencao da homeostase corporal.
3] consistente en la incorporacion de brocoli (Bro), incorporacion de calcio (Ca), e incorporacion de Trichoderma harzianum (Tri), cada uno a dos niveles (con el factor o sin el), en un diseno en bloques al azar con cinco repeticiones.
La primera, que en su momento, durante la segunda mitad de la decada de 1990, genero mucha actividad economica, fue el cultivo de jitomate para el mercado de verduras frescas, mientras que la segunda, aparecida en 1994, es la de brocoli para el mercado de alimentos congelados.
Frente a el, se extendia cientos de metros abajo la llanura guanacasteca llena de brocolis, ganado y caminos blancos.
La poblacion de las plagas fue mas abundante durante la formacion de la cabeza en col y formacion de la pella en brocoli y coliflor.
Ademas de los citricos como naranjas y toronjas, otras buenas fuentes de vitamina C son el brocoli, las fresas, los melones y otras frutas y verduras.
Los carotenoides son compuestos coloreados tales como los betacarotenos, presentes en verduras y frutas amarillas y anaranjadas, y en verduras verdes oscuras, los alfacarotenos en la zanahoria, los licopenos en el tomate, las luteinas y xantinas en verduras de hojas verdes como el brocoli, y las beta criptoxantinas en frutas citricas.