The word "broccoli" is an Italian plural of the word "brocco," which means "little nail" or "sprout" and refers to the flowering crest of a cabbage. Glucosinolates and their hydrolysis products, particularly isothiocyanates and other sulfur-containing chemicals, are responsible for the alleged bitterness of cruciferous vegetables like broccoli. According to preliminary studies, the feeling of bitterness in broccoli may be partly caused by genetic inheritance via the TAS2R38 gene.
Broccoli was first brought to America by Italian immigrants in the 1800s. It wasn't well known, though, until the 1920s.
The Italian term broccoli, which means "the flowering top of a cabbage," is where the word "broccoli" originates.
• California produces 90% of the crop in the United States.
• In terms of broccoli output, the United States comes in third place globally. India is rated second, followed by China.
• The vegetable belongs to the Brassicaceae family, which also contains kale, cauliflower, and cabbage.
• Broccoli comes in two varieties: sprouting and heading. The most typical type of broccoli in India is headed.
• Because the crop is a cool-season vegetable, it thrives in the spring or fall.
• The harvest period for the vegetable is normally from mid-October to December.
• Direct seeding is the main technique used to plant the crop.
• After planting, it may take between 70 and 140 days to reach maturity.
• The vegetable should be stored for no longer than 21 to 28 days.
Broccoli is low in digestible carbs but provides a decent amount of fiber, which promotes gut health and may reduce your risk of various diseases.
Raw broccoli contains almost 90% water, 7% carbs, 3% protein, and almost no fat.
Broccoli is very low in calories, providing only 31 calories per cup (91 grams).
The nutrition facts for 1 cup (91 grams) of raw broccoli are (3Trusted Source):
Protein: 2.5 grams
Carbs: 6 grams
Sugar: 1.5 grams
Fiber: 2.4 grams
Fat: 0.4 grams