Broccoflower
Broccoflower
Broccoflower (/ˈbrɒkəˌflaʊər/) is a green vegetable that is a hybrid of broccoli and cauliflower, which are both members of the species Brassica oleracea.
Etymology
The term "broccoflower" is a portmanteau of "broccoli" and "cauliflower". It was first used in the late 20th century, when the hybrid vegetable was introduced to the market.
Description
Broccoflower is similar in appearance to cauliflower, but is green like broccoli. It has a slightly sweet and mild flavor, similar to both of its parent vegetables. It can be eaten raw or cooked, and is often used in salads, stir-fries, and other dishes.
Nutrition
Like its parent vegetables, broccoflower is high in vitamin C and dietary fiber. It also contains a number of other nutrients, including vitamin K, vitamin B6, and folate.
Cultivation
Broccoflower is typically grown in cool climates, and is harvested in the late summer or early fall. It is a relatively easy vegetable to grow, and is resistant to most common garden pests.
Related Terms
- Brassica: The genus to which broccoflower belongs.
- Cruciferous vegetables: A group of vegetables that includes broccoflower, broccoli, cauliflower, and others.
- Hybrid (biology): An organism that is the result of a cross between two different species or subspecies.
External links
- Medical encyclopedia article on Broccoflower
- Wikipedia's article - Broccoflower
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