What Is Broccoli? Origin, Types, Nutrition, and Uses
Broccoli (Brassica oleracea var. italica) is a flowering vegetable bred from wild Mediterranean cabbage by Roman farmers starting around the 6th century BCE. Here is the complete botanical definition, history, nutritional profile, and a guide to the main types.
Botanical Definition
Broccoli is classified as Brassica oleracea var. italica — a cultivar of wild cabbage in the family Brassicaceae. What we eat is the plant's immature flowering head: a dense cluster of tightly packed, unopened green flower buds attached to thick edible stems. Left to mature, the buds open into small yellow flowers — at which point the vegetable turns bitter and fibrous and is no longer desirable as food.
The plant grows as an annual or biennial, reaching 60-90cm in height. The main crown (the central head) is harvested first; smaller side shoots continue to produce after the main harvest if the plant is not pulled. Broccoli belongs to the same species as cauliflower, kale, cabbage, Brussels sprouts, and kohlrabi — all derived from the same wild Mediterranean plant through thousands of years of selective breeding.
Origin and Etymology
The word broccoli comes from the Italian broccolo, meaning “flowering crest of cabbage” or “little sprout,” from brocco (arm branch, shoot). This name reflects the plant's branching, tree-like growth structure.
Roman farmers developed broccoli through selective breeding of wild Brassica oleracea starting around the 6th century BCE. Roman writers including Pliny the Elder documented it extensively. Broccoli spread through Italy during the Renaissance. It arrived in England in the 18th century, initially called “Italian asparagus.” The first recorded broccoli cultivation in North America was by Thomas Jefferson, who grew it at Monticello in 1767, though commercial production did not begin in the United States until Italian immigrants brought it to California in the early 20th century.
Nutrition Summary (USDA Data)
Per 100g raw broccoli — Source: USDA FoodData Central FDC ID 170379
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 34 kcal | — |
| Protein | 2.82g | 6% |
| Total Carbohydrates | 6.64g | 2% |
| Dietary Fiber | 2.6g | 9% |
| Total Fat | 0.37g | 0% |
| Vitamin C | 89.2mg | 99% |
| Vitamin K | 101.6mcg | 85% |
| Folate | 63mcg | 16% |
| Potassium | 316mg | 7% |
| Calcium | 47mg | 4% |
Types of Broccoli
Calabrese Broccoli
The standard supermarket variety. Large, tight crown, bluish-green color. Named for Calabria, Italy. Most common globally.
Broccolini
A hybrid of broccoli and Chinese broccoli developed in Japan (1990s). Long thin stems, small loose florets, milder and sweeter flavor.
Broccoli Rabe (Rapini)
Despite the name, rapini is Brassica rapa — more closely related to turnips than broccoli. Smaller florets, more bitter flavor, higher glucosinolate intensity.
Chinese Broccoli (Gai Lan)
Brassica oleracea var. alboglabra. Thick stems, small florets, large flat leaves. Prominent in Chinese cuisine; more bitter than Calabrese.
Romanesco
Mathematically striking fractal spiral pattern. Milder, nuttier flavor. Technically Brassica oleracea var. botrytis — closer to cauliflower than broccoli.
Frequently Asked Questions
What is broccoli exactly?
Broccoli is the immature flower head of Brassica oleracea var. italica — a cultivated variety of wild Mediterranean cabbage selectively bred by Roman farmers starting around the 6th century BCE.
Where does the word broccoli come from?
From the Italian broccolo, meaning “flowering crest of cabbage” — from brocco, meaning arm branch or shoot. It reflects the branching, tree-like structure of the plant.
What family does broccoli belong to?
Family Brassicaceae (the mustard/cabbage family). Full classification: Brassica oleracea var. italica. Same species as cauliflower, kale, cabbage, Brussels sprouts, and kohlrabi.