Talk:Broccoli/Archive 1

Calabrese?

I live in Great Britain, and I've never heard the term 'Calabrese' for what I assume to be the most common form of broccoli in a culinary sense. In terms of supermarkets, cook books and restaurants, Calabrese doesn't seem to be a particularly widespread term. Maybe it's called Calabrese in cultivation? Certainly not in common speech.--94.192.80.191 (talk) 12:24, 25 April 2010 (UTC)

Agreed. I live in London and have never seen the term 'Calabrese', and I'm sure if I asked my friends who likes Calabrese none would have any idea what I was talking about. There seem to be (unscientific of course) just as many American websites using the term as British, example http://www.localharvest.org/heirloom-calabrese-broccoli-C7934 As far as I can tell Calabrese is the name of a variety and is not normally used in common speech. 77.96.69.46 (talk) 15:38, 22 August 2010 (UTC)

That information comes from the British book by Geoff Dixon, "Vegetable brassicas and related crucifers" 2007, which is the most definitive scholarly work addressing this subject. I see the term predominant in publications by Britons allied with the vegetable industry. If consumers are buying "broccoli" in the British grocery stores, that is worth adding to the writeup. Phytism (talk) 15:33, 24 September 2010 (UTC)

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from: http://www.growinggardening.com/how-to-grow-calabrese/ Many people don’t bother noting the difference between calabrese and broccoli, but now that you’re discovering the skills of being a great gardener, you need to know the difference. Calabrese grows quickly and matures in a matter of four months, offering a really quick, tasty crop for summer harvest.

Broccoli grows much more slowly and is frost hardy. You plant it one year, and in the following spring it (usually) produces the flowering sprouting heads that we eat. Growing two different varieties will enable you to harvest over a longer period. tek1@broadband-mn.com — Preceding unsigned comment added by 66.191.76.174 (talk) 18:28, 13 July 2011 (UTC)

Health benefits section

I agree that we desperately need a section on health benefits and nutrition of broccoli!

i was able to find some information on how we can use broccoli for the wealth of our healthGfuentes29 (talk) 19:35, 16 June 2010 (UTC)

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Desperately need a section on health benefits of broccoli and especially broccoli sprouts. Just searching wikipedia for broccoli pulls up a few good points

What about include a photo from the public domain ???. Mac

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So what, if anything, is to be made of the oft-repeated claim that broccoli as we know it was a cross between cauliflower and peas, and that this cross-breeding was done by an ancestors of Albert Broccoli, producer of most of the James Bond movies? (Who, BTW, deserves an article.) -- Jmabel 07:03, 6 May 2004 (UTC)

That is the dumbest question I’ve ever heard. It was also the exact same question I was going to ask. So I guess I wont throw stones! Someone please answer. Baddog 02/11/06 08:56 CST

The alleged link to the family of Albert Broccoli is absolute bunk. The history of broccoli is certainly not clear, but it goes much farther back than Albert's family. Similarly, using the word 'broccoli' to point to its Italian origins is highly questionable. The word is probably not from Italian at all, but may be of Dutch origin instead (from Boorenkole meaning farmer's cabbage). The plant mentioned by Apicius may or may not be broccoli.

I have a more detailed set of notes on the subject on my website [MedievalCookery.com]. -- Doc 63.250.143.9 15:39, 22 May 2006 (UTC)

--- is it necessary to state that George H.W. Bush was in the first generation of american children to have broccoli? that seems fairly meaningless and random.

Nutritional Data

Am I the only one that noticed that the serving sizes are entirely different (something many readers may not notice), thus making it non-trivial to compare the nutritional data? The site those data came from lets you standardize to 100g; someone needs to do it. (I haven't yet figured out how to upload pix.)

I have heard that it was a cross between califlower and rabe not peas and here is a link to a website about Albert "Cubby" Broccoli that makes that claim. http://www.cubbybroccoli.com/biography.html

Preparation and Nutrition

Broccoli normally tastes awful, but it tastes great if deep fried. So there must be some drawback to this method - how does this affect the nutritional value? It would be nice to have nutritional data according to the preparation (raw, cooked, steamed, ..., deep-fried) --138.251.194.49 15:16, 2 May 2006 (UTC)

For a start, I think broccoli is delicious in whatever form. As for the nutritional values, raw will be best, steamed less so, boiled less so again. If it's deep fried, particularly in batter as in pakora (delicious!) it's likely to retain nutrients better than steaming, but will also be vastly higher in fat. 86.0.203.120 01:23, 27 November 2006 (UTC)

Related to wild mustard or not???

This page needs to be cleaned up: is Broccoli related to wild mustard or not? Whatever the answer is, please provide a citation to an authoritative source, as this page presently makes assertions both ways without any citation to authority.

Done Phytism (talk) 11:15, 4 September 2008 (UTC)

America-centric

Shouldn't there be more on the consumption of broccoli in other cultures, particularly China?--Anchoress 07:50, 9 July 2006 (UTC)

Agreed. Who cares about how it spread in the US when there isn't a single mention of it making its way anywhere near the East. Typical American article writer. -JM, OCT 5, 2008 —Preceding unsigned comment added by 142.103.168.46 (talk) 04:04, 6 October 2008 (UTC)

It would also be nice to change the temperatures around in the "Cultivation" section so Fahrenheit is in parentheses. Celsius the international standard.Reginald7 (talk) 05:06, 17 April 2010 (UTC)

just because someone put the time in to make a section about american donst mean its america-centric, it just means everyone is too lazy to expanded other countries. you want that section to be made, do it yourself. Joesolo13 (talk) 21:57, 17 March 2011 (UTC)

Anybody concernced that this is not actually broccoli but calabrese.

Broccoli is purple and is sometimes called purple sprouting broccoli, whereas calabrese is what you get in supermarkets described (erroneously) as broccoli!

http://www.organiccatalog.com/catalog/index.php?cPath=21_22_45_96

http://www.organiccatalog.com/catalog/index.php?cPath=21_22_44_74

"broccoli" is what it's known by colloquially, so that's what the page name is. Technically speaking calling it "broccoli" isn't "erroneous" in any real sense, since language-wise, that's what it refers to. Nobody thinks of purple plants when they think of broccoli; just check any cartoon rendition of it, ranging from that MTV show to the Powerpuff Girls episode where they fought mutant broccoli stalks (no, I'm not kidding. That was a real episode. My hand to God.) - all of them are green, green, green in modern Western culture. So, the name of the page is NOT wrong, and please don't change it or anything like that. You may, however, want to note that the plant used to be referred to (or "is less frequently, but more properly referred to") as calabrese... so long as you can cite sources for it.

"Broccoli is commonly called Calabrese in some countries, and in those countries the purple variety is commonly called Broccoli. But kudos on the excellent encyclopedic sources you've quoted. If only we could make up an entire encyclopedia based on the popular American Cartoon view of things ... hmmm... idiotopedia?

It's possible that the two different origins that were on the page previously are due to the confusion of calabrese and purple broccoli's origins, I suppose. 63.21.36.163 05:36, 28 August 2006 (UTC)

This vegetable used to be known by the name 'Italian broccoli.'I do not think I ever ate it, living n the SE U.S., in the 1950s-60s. — Preceding unsigned comment added by 74.229.217.188 (talk) 04:26, 11 March 2012 (UTC)

Seeds and Pods

Broccoli plants flower and produce seeds in a very interesting way. I would like to see this process explained as well as a picture of the seeding plant. Also, I would like to know if broccoli seed pods are edible/healthy. --Karuna8 03:18, 4 December 2006 (UTC)

Even more basic, does anybody have a close up picture of a full broccoli plant, or a cutaway drawing of one in the ground? Showing just spears doesn't do justice to such a magnificent plant. Kborer 01:19, 12 December 2006 (UTC)

Pesticide level

What is the white powdery substance that is on broccoli? It's on grapes too. Is this pesticide? Is broccoli usually higher or lower in pesticide residues? I remember seeing a guide where fruit and vegetables were ranked for lowest and highest residual pesticides. Would Wikipedia soon be adding this to fruit and vegetable entries? —The preceding unsigned comment was added by Happathyapathy (talk • contribs) 05:51, 6 December 2006 (UTC).

The white powdery substance of broccoli and grapes is wax. Plants product this epicuticular wax to reduce water loss. These two have especially large amounts of it, and in a form that looks powdery.Phytism 21:09, 17 September 2007 (UTC)

Romanesco

Isn't Romanesco actually a type of broccoli, rather than cauliflower? hotdiggitydogs 03:19, 10 January 2007 (UTC)

It really is a type of cauliflower. The pages on Romanesco and Cauliflower have been updated to ease the confusion.Phytism (talk) 21:07, 26 November 2008 (UTC)

infobox error, fiber

The fiber content can't be right: 6.4 grams fiber in 5 grams carbohydrate isn't possible. It is more like 3 grams fiber in five grams carb. 67.176.161.242 03:24, 21 March 2007 (UTC)

Picture of Entire Plant

Could someone post a pic of the whole broccoli plant? The pictures don't give a very good sense of the overall look of a broccoli plant, and I came to this page just to get a feel for it... --76.169.248.63 02:50, 11 April 2007 (UTC)

Broccoli doesn't need a "in popular culture" section

Seriously now, is it important for someone researching broccoli to know that it was once referenced in an episode of The Simpsons? --Rubber cat 05:31, 9 May 2007 (UTC)

Wikipedia is used for many uses, and sometimes I use it for uses like that. It's dumb, I admit it :) I'll try integrating the trivia as much as I can into the body of the article instead. WLU 16:44, 9 May 2007 (UTC)

I agree. That information is Not Encyclopedic. 12.205.168.51 01:08, 10 May 2007 (UTC)

If not in Wikipedia, where? DAMurphy 00:34, 24 May 2007 (UTC)

That's kind of irrelevant. Just because you can't think of somewhere else to put the information, doesn't mean it belongs in Wikipedia. If you really want to put it somewhere else, I would personally be amused to find it in Uncyclopedia. Or you could host your own webpage somewhere and fill it with trivia. Or you could submit it to one of the many list and trivia sites out there. Skittle 12:22, 24 May 2007 (UTC)

I looked at the old way it was and think that it was interesting for sure. I kind of liked the popular culture section. The broccoli eating contest is very informative and the Colbert stuff I liked. Then there could always be the facts about George Bush Sr. and broccoli. I think the article is too short and broccoli needs some interesing facts because, otherwise, it's a very boring vegetable. |3 E |_ |_ 0 VV E |) 22:54, 14 May 2007 (UTC)

Really, there's something weird about expecting entertainment with random trivia facts from an encyclopedic article on broccoli. Femto 11:34, 15 May 2007 (UTC)

Broccoli are serious vegetable. This is serious thread. RTucker 12:34, 15 May 2007 (UTC)

But that's why people come to Wikipedia. They get facts they couldn't in an ordinary encyclopedia. I vote to re-state the broccoli in popular culture section as long as the facts are somewhat significant. |3 E |_ |_ 0 VV E |) 00:57, 16 June 2007 (UTC)

No arguments from me on re-inserting it. WLU 02:57, 16 June 2007 (UTC)

Wow, a Broccoli in Popular Culture Section ... wow, who could imagine having that much free time? No offense to anyone, but wow! —Preceding unsigned comment added by 68.148.123.76 (talk) 08:55, 9 March 2008 (UTC)

The cultural element of an item is very relevant to an encyclopedia. --98.207.107.112 (talk) 20:06, 6 June 2010 (UTC)

I'm someone who has always considered In popular culture sections loathsome (most of which could be retitled Every time this article's subject gets mentioned on TV); however, I used to point to these two entries as an example of a reasonable encyclopedic IPC section:

• George Bush using broccoli as a political signal
• The sentiment behind the New Yorker cartoon (the 'toon itself isn't notable, but a good example), perhaps along with (recent, I believe) science on how some people taste broccoli as much too bitter to eat. (The could use needs better sourcing, obviously.)

I don't see how either could fit into a currently-existing article section, tho there are arrangements more pleasing than creating an In pop culture just to include them.

It's not something I would fight for. Just putting it out there. / edg ☺ ☭ 00:48, 7 June 2010 (UTC)

Books

If their are any books on broccoli why are they not mentioned here either as a seperate section or under the popular culture section? —Preceding unsigned comment added by 209.244.7.247 (talk • contribs)

If you have a book that discusses broccoli, you can create a bibliography or references section and place it there. WLU 16:45, 6 July 2007 (UTC)

I added a reference that is really good for this purpose (Dixon). If there is a Wiki convention for bringing out the general applicability of this book, please apply it. Phytism (talk) 21:26, 26 November 2008 (UTC)

Cooking

The most common way to cook broccoli is to quick steam it. This usually results in a strong distinct odor but retains the most nutrients.

Other methods include Grilling, stir frying, frying, and baking (in various types of dishes/casseroles).

Source - http://homecooking.about.com/cs/vegetables/a/broccoli.htm

Bradjs 16:02, 30 August 2007 (UTC)

'Most common' where and amongst whom? Skittle 21:34, 30 August 2007 (UTC)

Spelling error, someone please correct it

There is a line in the article that reads "There is was a sprouting type", please change it to "There it was a sprouting type". The article is semi-locked an I can't edit it myself.

Looks like this was taken care of (I can't find it on the page at any rate) Mrs smartygirl (talk) 22:32, 20 February 2012 (UTC)

History

"The word broccoli comes from the Latin bracchium, meaning arm"

This is not apparently true. According to the entry available at Dictionary.com, the word "broccoli" comes from the vulgar latin word "brocca", which meant spike or sprout. Further, I think the article at the source cited - vegparadise.com - is pretty much a puff-piece and isn't really an authoritative source. --Doc (talk) 17:45, 3 April 2008 (UTC)

Good catch! I'll source to my text oxford. WLU (talk) 17:49, 3 April 2008 (UTC)

Done. WLU (talk) 17:59, 3 April 2008 (UTC)

hey I am sunil chaudhay

broccoli in popular culture

I read the section at the bottom titled "Broccoli in popular culture" and became significantly less intelligent by doing so. Why is this in an encyclopedia? —Preceding unsigned comment added by 154.5.232.244 (talk) 05:10, 16 November 2008 (UTC)

Cultivar group members

In the infobox, under Cultivar group members, it said: "Many; see text." However, except for "purple cauliflower", the text does not refer to any members, only to the Italica Group as a whole. I found a list of 158 North American broccoli cultivars, all with fancy names like Early Dawn or Majestic – no Purple Cauliflower there. I've added the list as an EL and removed ";see text." from the infobox legend.  --Lambiam 22:46, 25 November 2008 (UTC)

Thanks, good work. That reference is the definitive list. Phytism (talk) 20:59, 26 November 2008 (UTC)

Isothiocyanates

Im surprised that isothiocyanates is not included under the health nutrition value of broccoli. Is there a reason for this? Everything that I have read, isothiocyanates is a major fighter of cancer

Origin of Name Problem

There seems to be a lot of confusion on the Internet about the origins of both the word broccoli and the plant itself, and the role played by the family of Albert Broccoli, the producer of the James Bond movies. If the word broccoli comes from It. brocco (sprout), and broccoli was domesticated thousands of years ago, as averred by the top of the article, what role did the Broccoli family play, and how could they have given their name to the plant? Also, why does the obituary linked to in our article say the Broccoli family crossed Raab and cauliflower to create broccoli? Does anyone know the true origin of this word/plant? Even more confusing, a quick google search turned up another page where it says broccoli and raab aren't related, although I guess they are part of the same family. I'm just wondering whether the Broccoli family idea might be apochryphal. —Preceding unsigned comment added by 96.245.160.208 (talk) 16:55, 8 January 2009 (UTC)

I heard that claim about the Broccoli family also. The word broccoli according to all dictionaries I've referenced comes from a plural of broccolo etc. as the article currently states. Brocade has the same etymological origins as Broccoli. The word was also used as a surname in Italy. The vegetable dates back centuries. I don't know what notable role the Broccoli family played in broccoli cultivation if any. A from L.A. (talk) 00:38, 12 January 2009 (UTC)

The only problem is that the article currently states BOTH ideas, look further down for the family reference, in the second section. —Preceding unsigned comment added by 140.180.10.22 (talk) 02:50, 14 January 2009 (UTC)

The popular belief that broccoli was developed in the 18th century by an Italian family of the surname Broccoli (of whom Albert Broccoli, co-producer of the James Bond films, is a descendant) has little or no readily available evidence to support it. The fact that another variant of the same plant species (a type of kale) is documented in the late 17th century with the dutch name "borecole" (various spelling variations, translates to something like "farmer's cabbage"). Note that the word "coles" (the group name for a wide range of leafy vegetables) was often spelled (and apparently pronounced) "coleys" in the 14th and 15th century, which would mean that "borcole" would have been pronounced "borecoley". This suggests that the name at least was in use in northern Europe well before its supposed invention in Italy. [Note that I copied this verbatim from my own web page - http://www.medievalcookery.com/notes/broccoli.html - I've been asked about the origins of broccoli many times]. --Doc (talk) 16:32, 21 January 2009 (UTC)

You want to get out more. Smurfmeister (talk) 10:37, 12 April 2010 (UTC)

Superoxide Dismutase

I've heard that broccoli apparently contains high levels of superoxide dismutase, a highly potent antioxidant. Would anyone that understands such things be able to confirm this and perhaps add something to the article? Daemonax (talk) 16:10, 20 July 2009 (UTC)

Superoxide dismutase is part of every plant's protection against superoxides, which get generated as byproducts of photosynthesis. Is there a reason why this would be particularly notable in the broccoli article? Phytism (talk) 21:20, 21 September 2009 (UTC)

Earlier Cultivation in North America?

I've come across many articles that say it was cultivated by Thomas Jefferson and is referenced in his letters. If anyone could produce or cite a quote that would be great, it would be about forty years older than the 1806 date given here for its first cultivation in America. —Preceding unsigned comment added by 173.21.106.137 (talk) 21:43, 9 September 2009 (UTC)

Thank you for your suggestion. We will attempt to find a source for it. –blurpeace ^(talk) 06:05, 11 September 2009 (UTC)

The word "broccoli" was in the US, but it did not describe the plant we now call broccoli. If you look at late 19th century seed catalogs, they have broccoli listings, but the etchings look just like cauliflower, and the descriptions talk about their "snowy white curd." Make sure that any references you cite have pictures so that you can be sure what the author is referring to.Phytism (talk) 21:16, 21 September 2009 (UTC)

For an example of 19th century broccoli, please see the picture File:Bbotrytis.png . This British description of broccoli likely fit Jefferson's plants but are clearly not what we call broccoli today: "The broccoli are closely allied to the cauliflower, the white varieties bearing so close a resemblance that one of them, the Walcheren, is by some classed indiscriminately with each. The chief distinction between the two is in hardiness, the broccoli being much the hardier." (Gregory, JH, 1889. Cabbages and Cauliflowers page 85)Phytism (talk) 22:26, 5 October 2009 (UTC)

Improvement request

Hi, for anyone with good resources improving this article, I would like to see the seeds and the earlier stages of the broccolis growth. I would like to see the process of cultivating it. Do they cut it at the stem where it grows and then it grows again? Do they dig it up by the roots and plant fresh every... year? Is it indoor only? I would like to see a single broccoli on its own growing and to know about how densely packed they can grow together (one of the pics in the gallery shows a lot bunched together but we do not know if they grow like that or not) I think that the article is well wrtten if anyone cares so thanks to the authors so far ~ R.T.G 21:50, 30 December 2009 (UTC)

Burning?

With respect to cooking, this article states: "Broccoli is usually boiled or burned." I can see boiling, but how commonly is broccoli cooked by burning it? Jmdeur (talk) 15:46, 12 January 2010 (UTC)

The culinary section needs to be rewritten and expanded. When I was restructuring the article, I merged what was already present there. –blurpeace ^(talk) 22:36, 12 January 2010 (UTC)

Hacking?

There is a run-on sentence at the end of the article in all caps which states that broccoli is a fruit and not a vegetable. This may, in fact be correct (at least the flowerets part of the whole vegetable.) but can someone deal with this by eliminating it if wrong or making it part of the article if correct? It looks awful now! Ed (talk) 00:44, 3 March 2010 (UTC)

Simple vandalism. Blurpeace 02:25, 3 March 2010 (UTC)

Thanks Blurpeace!Ed (talk) 00:34, 4 March 2010 (UTC)

George H. W. Bush

It would be nice if anyone put in this article that George H. W. Bush spoke against broccoli. The quote is in Wikiquote, but I can't find a reliable reference. Again, could someone add this information if they find a reliable reference? Bulldog73 (talk) 21:16, 13 February 2011 (UTC)

"Steaming" contradiction

"Steaming broccoli for 3–4 minutes is recommended to maximize potential anti-cancer compounds, such as sulforaphane" seems to contradict with the following subsequent statement: "However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds." These sentences appear in the "Nutritional and medicinal" subsection of the History section. Which one is correct? 174.126.65.232 (talk) 00:31, 8 August 2011 (UTC)

PubMed cite to study: 2/3 reduction of glucosinolates and sulforaphane in fresh broccoli after steaming.

PMID 11525594

This was the only study I easily found for the often-repeated claim that cooking reduces the goitrogenic properties of cruciferous vegetables.

http://www.ncbi.nlm.nih.gov/pubmed/11525594

Conaway CC, Getahun SM, Liebes LL, Pusateri DJ, Topham DK, Botero-Omary M, Chung FL.

Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli.

Nutr Cancer. 2000;38(2):168-78.

Erratum in Nutr Cancer 2001;41(1-2):196.

Abstract

The cancer-chemopreventive effects of broccoli may be attributed, in part, to isothiocyanates (ITCs), hydrolysis products of glucosinolates. Glucosinolates are hydrolyzed to their respective ITCs by the enzyme myrosinase, which is inactivated by heat. In this study, the metabolic fate of glucosinolates after ingestion of steamed and fresh broccoli was compared in 12 male subjects in a crossover design. During each 48-hour baseline period, no foods containing glucosinolates or ITCs were allowed. The subjects then consumed 200 g of fresh or steamed broccoli; all other dietary sources of ITCs were excluded. Blood and urine samples were collected during the 24-hour period after broccoli consumption. Total ITC equivalents in broccoli and total ITC equivalents in plasma and urine were assayed by high-performance liquid chromatography as the cyclocondensation product of 1,2-benzenedithiol. The content of ITCs in fresh and steamed broccoli after myrosinase treatment was found to be virtually identical (1.1 vs. 1.0 micromol/g wet wt). The average 24-hour urinary excretion of ITC equivalents amounted to 32.3 +/- 12.7% and 10.2 +/- 5.9% of the amounts ingested for fresh and steamed broccoli, respectively. Approximately 40% of total ITC equivalents in urine, 25.8 +/- 13.9 and 6.9 +/- 2.5 micromol for fresh and steamed broccoli, respectively, occurred as the N-acetyl-L-cysteine conjugate of sulforaphane (SFN-NAC). Total ITC metabolites in plasma peaked between 0 and 8 hours, whereas urinary excretion of total ITC equivalents and SFN-NAC occurred primarily between 2 and 12 hours. Results of this study indicate that the bioavailability of ITCs from fresh broccoli is approximately three times greater than that from cooked broccoli, in which myrosinase is inactivated. Considering the cancer-chemopreventive potential of ITCs, cooking broccoli may markedly reduce its beneficial effects on health.

PMID 11525594

Veterinary source used

The source given for the following line refers to small pets, not human beings: "Broccoli consumption is also associated with malodorous flatulence, from metabolism of the sulfur-containing compounds it contains." In its context in this article, the line is misleading, and either should be removed or backed up with a source referring to humans. Tomweingarten (talk) 20:03, 25 June 2012 (UTC)

I suggest removing it. JoeSperrazza (talk) 20:05, 25 June 2012 (UTC)

Good suggestion. I've made this change. Markpackuk (talk) 09:39, 4 July 2012 (UTC)

Contradictory info re: locations producing broccoli

In the section talking about where broccoli is grown, the article states, "In North America, production is primarily in California" -- but the infobox right by it shows a world map where all USA production is apparently in New England. —Xyzzy☥the☥Avatar 05:06, 14 July 2013 (UTC)

negative effects on thyroid

some chemicals in broccoli are bad for you. — Preceding unsigned comment added by 72.130.168.139 (talk) 02:42, 18 August 2013 (UTC)

Eating RAW??

Should broccoli BE eaten uncooked - raw? My reading is that uncooked broccoli is NOT optimal. I think that recently-added line should be reconsidered. MaynardClark (talk) 08:07, 23 November 2014 (UTC)

Should this be a part of the wikiproject medicine?

Broccoli's health benefits are well-known and hence I move that we include it as part of wikiproject medicine. If you agree with me I will gladly add the

template to the start of this talk page. Fuse809 (talk) 09:56, 4 April 2014 (UTC)

Most fruits and vegetables have well-known health benefits, and are therefore an essential part of a good diet. Broccoli is not exceptional in that regard, so adding broccoli to Wikiproject Medicine on the basis of having health benefits seems insufficient justification. There are some efforts to use particular compounds in broccoli for medical purposes, and those efforts might be a fit. Phytism (talk) 00:09, 5 January 2015 (UTC)

eww

yuck — Preceding unsigned comment added by 74.254.87.123 (talk) 17:58, 17 November 2015 (UTC)

Top ten cauliflowers and broccoli producers—2012 : data on India ?

In India, broccoli is rare. It is not part of the culture. I have rarely seen boroccoli in the markets here in India. I am surprised to see India as second largest producer. — Preceding unsigned comment added by Vwalvekar (talk • contribs) 03:27, 17 June 2015 (UTC)

The data are for broccoli and cauliflower combined. India does not produce much broccoli, but cauliflowers is an important crop. Phytism (talk) 17:18, 23 November 2015 (UTC)

Why broccoli tastes bitter to some people

I understand that recent research has discovered that variations on a gene called TAS2R38 could explain why some people turn their noses up at the taste to broccoli. See: http://www.huffingtonpost.com/2013/07/11/brocoli-taste-obama-bush_n_3575686.html (and many similar reports.) I suggest adding a mention to this research in the article. Thanks! --Lbeaumont (talk) 15:57, 28 February 2016 (UTC)

This is the original research report but the status of understanding the importance alone of the TAS2R38 gene for perceiving bitter tastes seems preliminary. Other factors, such as isothiocyanates and/or polyphenols, are also likely involved in bitterness perception. The WP discussion on bitter tastes offers other insights. Lbeaumont, you can make this edit. Kind regards --Zefr (talk) 17:43, 28 February 2016 (UTC)

Semi-protected edit request on 2 November 2016

D.R.A.M And Lil yachty D.r.a.m and lil yachty made a song called broccoli.

Actuallyundead (talk) 16:13, 2 November 2016 (UTC)

We know - the article is called Broccoli (D.R.A.M. song) - Arjayay (talk) 16:23, 2 November 2016 (UTC)

Semi-protected edit request on 21 December 2016

change broccoli to broccoli Camel.lia263 (talk) 02:20, 21 December 2016 (UTC)

Not done: The edit you suggested doesn't seem to change anything. Feinoha ^Talk 03:16, 21 December 2016 (UTC)

Semi-protected edit request on 23 October 2018

Summary of change: minor copy edit (remove ambiguous "As shown on the table..." cf. "As shown in a bowl..."); remove WP:PP (no longer necessary).

24.212.156.3 (talk) 22:23, 23 October 2018 (UTC)

 Done L293D (☎ • ✎) 23:17, 23 October 2018 (UTC)

Can somebody else please add choline amounts in nutrition data panel

I have no idea how to do this and I don’t have time but according to choline's article it says that broccoli has 40mg of choline in a 100g serving. SaltySemanticSchmuck (talk) 05:41, 27 June 2019 (UTC)

 Done. By clicking on the USDA link at the bottom of the nutrition table, an editor can view the USDA nutrient analyses, choose a nutrient result, and edit the nutrition table. Choline content in a 100 g reference amount of raw broccoli is insignificant, 19 mg or 4% DV. The value of 40 mg per 100 g for broccoli in the Choline article is for a different sample preparation, described by the USDA as cooked, boiled, drained, with salt. --Zefr (talk) 15:37, 27 June 2019 (UTC)