Broccoli In Cambodia

Broccoli (from the Italian plural of broccolo, referring to "the flowering top of a cabbage") is a plant of the cabbage family Brassicaceae (formerly Cruciferae).

It is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species.

History

Broccoli evolved from a wild cabbage plant on the continent of Europe. Indications point to the vegetable being known of 2,000 years ago. Since the Roman Empire, broccoli has been considered a uniquely valuable food among Italians. Broccoli was first introduced to the United States by these immigrants, but had not become widely known until the 1920s.

Uses

Culinary

Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors d'œuvre trays. Although boiling has been shown to reduce the levels of suspected anti-cancer compounds in broccoli, other preparation methods such as steaming, microwaving, and stir-frying have not been shown to reduce the presence of these compounds.

Nutritional and medicinal

Broccoli, raw (edible parts), 100g Nutritional value per 100 g (3.5 oz)
Energy 141 kJ (34 kcal)
Carbohydrates 6.64 g
Sugars 1.7 g
Dietary fiber 2.6 g
Fat 0.37 g
Protein 2.82 g
Water 89.30g
Vitamin A equiv. 31 μg (3%)
- beta-carotene 361 μg (3%)
- lutein and zeaxanthin 1121 μg
Thiamine (Vit. B1) 0.071 mg (5%)
Riboflavin (Vit. B2) 0.117 mg (8%)
Niacin (Vit. B3) 0.639 mg (4%)
Pantothenic acid (B5) 0.573 mg (11%)
Vitamin B6 0.175 mg (13%)
Folate (Vit. B9) 63 μg (16%)
Vitamin C 89.2 mg (149%)
Calcium 47 mg (5%)
Iron 0.73 mg (6%)
Magnesium 21 mg (6%)
Phosphorus 66 mg (9%)
Potassium 316 mg (7%)
Zinc 0.41 mg (4%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

Broccoli is high in vitamins C, K, and A, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C. The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled more than ten minutes. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption has also shown that it is beneficial in the prevention of heart disease.

Varieties

There are three commonly grown types of broccoli. The most familiar is called "calabrese" in Great Britain and simply "broccoli" in North America. It has large (10 to 20 cm) green heads and thick stalks and is named after Calabria in Italy. It is a cool season annual crop.

Sprouting broccoli has a larger number of heads with many thin stalks. It is planted in May to be harvested during the winter or early the following year in temperate climates. The heirloom variety "calabrese" available in North America is of this type.

Romanesco broccoli has a distinctive fractal appearance of its heads, and is yellow-green in colour. It is technically in the Botrytis (cauliflower) cultivar group.

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.

Other cultivar groups of Brassica oleracea include cabbage (Capitata Group), cauliflower (Botrytis Group), kale and collard greens (Acephala Group), kohlrabi (Gongylodes Group), and Brussels sprouts (Gemmifera Group). Chinese broccoli (Alboglabra Group) is also a cultivar group of Brassica oleracea.

Production

In North America, production is primarily in California. The seasonal average f.o.b. shipping-point price for cauliflower in 2004 was $33.00 per 100 pounds ($0.73/kg) according to the National Agricultural Statistics Service, USDA.
Top ten cauliflowers and broccoli producers — 11 June 2008
Country Production (tonnes) Footnote
People's Republic of China 8,585,000 F
India 5,014,500
United States 1,240,710
Spain 450,100
Italy 433,252
France 370,000 F
Mexico 305,000 F
Poland 277,200
Pakistan 209,000 F
United Kingdom 186,400
World 19,107,751 A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate (may include official, semi-official or estimates);

Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

Cultivation

Broccoli is a cool-weather crop that does poorly in hot summer weather. Broccoli grows best when exposed to an average daily temperature between 65 and 75 degrees Fahrenheit (18 to 23 degrees Celsius).