Broccoli cheddar

Broccoli cheddar this Wikipedia the language links are at the top of the page across from the article title. It is eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K.

Broccoli resulted from breeding of landrace Brassica crops in the northern Mediterranean starting in about the sixth century BC. 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 is a cool-season annual crop. 3 times more glucoraphanin and produced by crossing broccoli with a wild Brassica variety, Brassica oleracea var villosa. The majority of broccoli cultivars are cool-weather crops that do poorly in hot summer weather. When the cluster of flowers, also referred to as a “head” of broccoli, appear in the center of the plant, the cluster is generally green.

Percentages are roughly approximated using US recommendations for adults. Broccoli cannot be harvested using machines, meaning it must be hand-harvested. Boiling substantially reduces the levels of broccoli glucosinolates, while other cooking methods, such as steaming, microwaving, and stir-frying, have no significant effect on glucosinolate levels. The perceived bitterness of cruciferous vegetables, such as broccoli, results from glucosinolates and their hydrolysis products, particularly isothiocyanates and other sulfur-containing compounds. Mostly introduced by accident to North America, Australia and New Zealand, “cabbage worms”, the larvae of Pieris rapae, also known as the “small white” butterfly, are a common pest in broccoli.