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 (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, family Cruciferae.
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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 ?
Similarly, new organic BroccoLeaf - the leaves of broccoli - contains antioxidants and phytonutrients, which are powerful detoxifiers.
In fact, eating broccoli regularly has been linked to lower rates of prostate, colon, breast, lung and skin cancers.
In the first study of its kind, researchers at the University of Illinois found that while frozen broccoli may look and taste like the fresh vegetable, it contains little to no sulforaphane unless it has enough myrosinase.
Carefully transfer the broccoli to the grill, either directly on the grates or on the prepared baking sheet or roasting pan.
Scientists at the University of Illinois ran experiments to determine if heating broccoli to destroy lipoxygenase, but not peroxidase, would protect against the inactivation of myrosinase.
What we really want to do is combine these higher levels of lutein from the wild-type with all of the Other characteristics that people want from broccoli such as a nice big head.
Gomez has developed an economic model to identify cost-effective pathways for getting broccoli from the farm to the supermarket.
BROCCOLI SALAD 2 bunches fresh broccoli, cut and soaked for 2 hours in cold water and drained 1/2 cup each raisins & pecans 8-10 slices bacon, crisply cooked and crumbled DRESSING: 1 cup mayonnaise 1/2 cup sugar 2 tablespoons white vinegar
The new broccoli was specially grown to contain two to three times the normal amount of glucoraphanin, a nutrient believed to help ward off heart disease.
To get this effect, spice up your broccoli with broccoli sprouts, mustard, horseradish, or wasabi," said Elizabeth Jeffery, University of Illinois professor of nutrition.
News of a strong summer crop for purple sprouting broccoli comes after last winter's crop was destroyed by November frosts, leading to widespread shortages.
For today's recipe, I have added some mozzarella and used some pine nuts, but broccoli seems to go well with hazelnuts and almonds, and I have recently experienced a similar version with cashew nuts and chilli - it really is a versatile vegetable.