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
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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 ?
Caption: Boost your diet with broccoli isothiocyanates for cancer protection.
There are very few food items and dishes that provide essential nutrients and still look good -- broccoli is one such item.
The extraction of concentrated extracts of broccoli is making it into the press more and more frequently.
The team, which wanted to determine which GSs and their products actually boost the enzyme levels when broccoli is treated, found that one way to increase GSs is to spray a plant hormone called methyl jasmonate on broccoli.
Next, they blanched broccoli at slightly lower temperatures than usual.
A long period elapses before we hear much about broccoli again, perhaps because of the lack of distinction from other brassicas.
When the broccoli was blanched at 76 C for 145 seconds, its lipoxygenase content was inactivated by more than 90%.
ROASTED BROCCOLI 2 large bunches broccoli, cut into large florets 6 1/2 tablespoons oliveoil, divided 1 1/2 teaspoons kosher salt 1 1/2 teaspoon freshly ground black pepper Zest and juice of half lemon 1/3 cup grated Parmesan cheese 3 tablespoons toasted pine nuts 2 tablespoons julienned fresh basil
When you eat this broccoli C* you get a reduction in cholesterol in your blood stream," he told Associated Press Television.
This study shows that even if broccoli is overcooked, you can still boost its benefits by pairing it with another food that contains myrosinase," she said.
Though growing conditions had been difficult this year, new varieties had been trialled with success, said Martin Haines, a Gloucestershire purple sprouting broccoli grower.