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Broccoli
Broccoli
The word broccoli comes from the Italian plural of broccolo, which means "the
flowering crest of a cabbage", and is the diminutive form of brocco, meaning
"small nail" or "sprout".[3] Broccoli is often boiled or steamed but may be eaten
raw.[4]
Contents
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1Varieties
2Production
o 2.1Cultivation
o 2.2Pests
3Nutrition
4Taste
5Gallery
6See also
7References
8External links
Varieties
Broccoli plants in a nursery
There are three commonly grown types of broccoli. The most familiar
is Calabrese broccoli, often referred to simply as "broccoli", named
after Calabria in Italy. It has large (10 to 20 cm) green heads and thick stalks.
It is a cool season annual crop. Sprouting broccoli has a larger number of
heads with many thin stalks. Purple cauliflower is a type of broccoli sold in
southern Italy, Spain, and the United Kingdom. It has a head shaped like
cauliflower, but consisting of tiny flower buds. It sometimes, but not always,
has a purple cast to the tips of the flower buds.
Production
India 7.9
Spain 0.5
Mexico 0.5
Italy 0.4
World 22.3
While the heading broccoli variety performs poorly in hot weather, mainly due
to insect infestation, the sprouting variety is more resistant, though attention
must be paid to sucking insects (such as aphids), caterpillars and whiteflies.
Spraying of bacillus thuringiensis can control caterpillar attacks, while a
citronella vase may ward off whiteflies.[14]
Pests
Mostly introduced by accident, "cabbage worms", the larvae of Pieris rapae,
the small white butterfly are a common pest in broccoli.
Nutrition
Broccoli, raw (edible parts)
Carbohydrates 6.64 g
Sugars 1.7 g
Fat 0.37 g
Protein 2.82 g
Vitamins
Vitamin B6 (13%)
0.175 mg
Vitamin C (107%)
89.2 mg
Vitamin E (5%)
0.78 mg
Vitamin K (97%)
101.6 g
Minerals
Calcium (5%)
47 mg
Iron (6%)
0.73 mg
Magnesium (6%)
21 mg
Manganese (10%)
0.21 mg
Phosphorus (9%)
66 mg
Potassium (7%)
316 mg
Sodium (2%)
33 mg
Zinc (4%)
0.41 mg
Other constituents
Water 89.3 g
Units
g = micrograms mg = milligrams
IU = International units
As shown on the table, a 100 gram serving of raw broccoli provides 34 kcal
and is an excellent source (20% or higher of the Daily Value, DV) of vitamin
C and vitamin K. Raw broccoli also contains moderate amounts (1019% DV)
of severalB vitamins and the dietary mineral manganese, whereas
other essential nutrients are in low content. Broccoli has low content
of carbohydrates, protein, fat, and dietary fiber.