Broccoli
Overview
Broccoli (Brassica oleracea var. Italica) is a cultivar belonging to the Brassica oleracea species that consists of other green vegetables such as kale, cauliflower and cabbage [Mabry et al., 2021]🔗. Recent genetic analysis has indicated that the broccoli cultivar originated from a wild type of Brassica cretica endemic to the Aegean region of the Eastern Mediterranean [Mabry et al., 2021]🔗. After domestication in Italy, broccoli has been considered a separate vegetable for the past 400 years, with widespread culinary use and consumption, including in Australia, and many different types of broccoli are available [The Diggers Club, 2025]🔗. Standard broccoli heads tend to have a mild, creamy, nutty flavour, and easily soften for the bite after cooking.
Green broccoli is the most common broccoli available in Australia, and most of this crop is grown in Victoria (47%), followed by Queensland (28%) [QLD Gov – Broccoli climate suitability, 2023]🔗. 68% of Australians regularly purchase broccoli from the supermarket, and the wholesale supply of the industry is worth $318 million (AUD) annually (2020) [Orchard Tech, 2020]🔗. Broccoli is a vulnerable, temperature sensitive crop [Verkerk et al., 2009]🔗, and production is vulnerable to climate shifts in the future [QLD Gov – Broccoli climate suitability, 2023] 🔗.
CHOOSING YOUR BROCCOLI
Nitrogen and Sulphur are prominent fertilizer inputs used by broccoli growers, with 90 - 120 kg/ha and 50 - 100 kg/ha respectively, typically used [Jones et al.,…
FOOD SAFETY & ALLERGY INFORMATION
Broccoli is generally safe to consume, unless contaminated or expired. Please consult an expert clinician or certified dietitian if you require specific health information tailored…
SEASONALITY IN AUSTRALIA
Broccoli is a temperate climate crop and is available all-year in Australia due to our large geographical size [QLD Gov – Broccoli climate suitability, 2023]🔗. In Victoria, broccoli…
NUTRITIONAL INFORMATION
The nutrient reference values (NRV) for the major types of broccoli & broccolini, raw, microwaved, boiled, and baked, are listed in the following table, and are sourced from…
STORAGE AND COOKING
Commercially-sold broccoli florets are chilled to 0°C, within 5 h of harvest and packed in ice for transport [Pellegrino et al., 2019] 🔗. The broccoli is then sent to…
HEALTH CLAIMS FOR MAJOR BIOACTIVES
There is a great deal of variation in the presence, concentration, and bioavailability of these bioactives among the different types of onions [Slimestad, Fossen & Vågen,…
BIOACTIVE FOCUS: Sulforaphane (isothiocyanate) from Glucoraphanin
BIOACTIVE FOCUS: Diindolylmethane
INTERESTING FACTS
CITATIONS
Abukhabta, S., Khalil Ghawi, S., Karatzas, K. A., Charalampopoulos, D., McDougall, G., Allwood, J. W., Verrall, S., Lavery, S., Latimer, C., Pourshahidi, L. K., Lawther, R., O’Connor, G., Rowland,…