Broccoli ( brokoli )

Brokoli
(Brassica oleracea var. italica)
The synonym: Brassica oleracea var botrytis subvar.cymosa
The family: cruciferae (brassicaceae)
Broccoli be classed as into the family cabbage and including vegetables that did not keep against hot air.
As a result, appropriate broccoli was buried in the plateau that was humid with the low temperature, that is above 700 m. dpl.
These vegetables, also did not keep towards rain that continually.
If this happened, the broccoli crop became yellowish and if rotting his colour was spotted black.
The leaves and the characteristics of the growth of broccoli resembled the cabbage flower.
The difference is, the broccoli flower was green and the growth period was longer than the flower cabbage.
Broccoli was compiled from coloured small flowers green, but was not as unified as the cabbage
flower. Likewise with the stem of his flower that was longer.
Compared with the flower cabbage, after being boiled by the texture of broccoli will be felt softer.
The harvest of the broccoli flower was done after his age reached 60-90 days since being planted, before his flower blossomed, and when krop him was still coloured green.
If his flower blossomed, the stem of his flower would memanjang and went out buds of the coloured flower yellow.
To be eaten, must be cooked for several minutes then.
Pemasakan that too long will reduce the usefulness of broccoli.
Broccoli could be increased with the seed.
The composition: Broccoli contained water, protein, fat, the carbohydrate, fibre, calcium, iron, vitamins (A, C, E, tiamin, riboflavin, nikotinamide), calcium, I karoten, and glutation.
Moreover, broccoli contained the compound sianohidroksibutena (CHB), sulforafan, and iberin that stimulated the formation glutation.
The content of his active ingredient, that is sulforafan that could prevent cancer.