Showing Food Broccoli
| General Information | |||||||||||
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| Name | Broccoli | ||||||||||
| Scientific Name | Brassica oleracea var. italica | ||||||||||
| Description | Broccoli, Brassica oleracea var. italica, is a green plant native to Italy and the Mediterranean region. It is widely consumed in the United States, Europe, and Asia. The large flowering head of broccoli is used as a vegetable and can be boiled, steamed, or eaten raw. It has a green color, a mild, earthy taste, and a strong, sulfurous odor. Broccoli is rich in vitamins C and K, and fiber, providing numerous health benefits, including reducing cancer risk and supporting digestive health. The most notable chemical in broccoli is glucoraphanin, a glucosinolate compound (PMID: 23560984, PMID: 37129118). Broccoli has medicinal uses, including anti-inflammatory and antioxidant properties. Industrially, broccoli is used as a natural food coloring and as a source of dietary supplements. A peculiar mode of preparation is the use of broccoli as a pizza topping, where it is often paired with cheese and tomato sauce. | ||||||||||
| Primary ID | FOOD00034 | ||||||||||
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| Classification | |||||||||||
| Group | Vegetables | ||||||||||
| Sub-Group | Cabbages | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Brassicales | ||||||||||
| Family | Brassicaceae | ||||||||||
| Genus | Brassica | ||||||||||
| Species | oleracea | ||||||||||
| Variety | italica | ||||||||||
| External Links | |||||||||||
| ITIS ID | 530961 | ||||||||||
| Wikipedia ID | Broccoli | ||||||||||
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. | ||||||||||