#Broccoli

Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the 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 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 preserved by steaming, microwaving or stir-frying.[3]

Rapini, sometimes called "broccoli rabe", is a distinct species from broccoli, forming similar but smaller heads, and is actually a type of turnip

Brassica oleracea var. italica was described in 1794 by Joseph Jakob von Plenck in Icones Plantarum Medicinalium 6:29, t. 534.[5] Like all the other brassicas, broccoli was developed from the wild cabbage (Brassica oleracea var.

oleracea), also called colewort or field cabbage.