Broccoli Family
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Broccoli Family
Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the Brassicaceae, cabbage family (family Brassicaceae, genus ''Brassica'') whose large Pseudanthium, flowering head, plant stem, stalk and small associated leafy greens, leaves are eaten as a vegetable. Broccoli is classified in the Brassica_oleracea#Cultivar_groups, Italica cultivar group of the species ''Brassica oleracea''. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick plant stem, stalk, which is usually light green. Leaves surround the mass of flower heads. Broccoli resembles cauliflower, a different but closely related cultivar group of the same ''Brassica'' species. It can be eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling but are better p ...
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Brassica Oleracea
''Brassica oleracea'', also known as wild cabbage in its uncultivated form, is a plant of the family Brassicaceae. The species originated from feral populations of related plants in the Eastern Mediterranean, where it was most likely first cultivated. It has many common cultivars used as vegetables, including cabbage, broccoli, cauliflower, kale, Brussels sprout, Collard (plant), collard, Savoy cabbage, kohlrabi, and gai lan. Description Wild ''B. oleracea'' is a tall biennial plant, biennial or perennial plant that forms a stout Rosette (botany), rosette of large leaves in the first year. The grayish-green leaves are fleshy and thick, helping the plant store water and nutrients in difficult environments. In its second year, a woody spike grows up to tall, from which branch off stems with long clusters of yellow four-petaled flowers. Taxonomy Origins According to the Triangle of U theory, ''B. oleracea'' is very closely related to five other species of the genus ...
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