Difference between revisions of "Broccoli"
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| − | Broccoli is a member of the cabbage family, and | + | {{Taxonomy |
| + | |image=Broccoli_bunches.jpg | ||
| + | |caption=Broccoli florets | ||
| + | |superkingdom= | ||
| + | |kingdom=Plantae | ||
| + | |subkingdom= | ||
| + | |superphylum= | ||
| + | |phylum= | ||
| + | |subphylum= | ||
| + | |infraphylum= | ||
| + | |microphylum= | ||
| + | |superdivision= | ||
| + | |division=Magnoliophyta | ||
| + | |subdivision= | ||
| + | |superclass= | ||
| + | |class=Magnoliopsida | ||
| + | |subclass= | ||
| + | |infraclass= | ||
| + | |superorder= | ||
| + | |order=Brassicales | ||
| + | |suborder= | ||
| + | |infraorder= | ||
| + | |superfamily= | ||
| + | |family=Brassicaceae | ||
| + | |subfamily= | ||
| + | |supertribe= | ||
| + | |tribe= | ||
| + | |subtribe= | ||
| + | |genera= | ||
| + | |genus=Brassica | ||
| + | |subgenus= | ||
| + | |species=B. oleracea | ||
| + | |binomialname=Brassica oleracea | ||
| + | |sub= | ||
| + | |alt= | ||
| + | }} | ||
| + | '''Broccoli''' is a member of the [[cabbage]] family, similar to [[cauliflower]] and classified as closely related to it. Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). | ||
| + | |||
| + | ==See also== | ||
| + | *[[Broccolini]] | ||
| + | |||
| + | [[Category:Vegetables]] | ||
Latest revision as of 18:16, June 26, 2015
| Broccoli | |
|---|---|
| |
| Broccoli florets | |
| Scientific classification | |
| Kingdom Information | |
| Kingdom | Plantae |
| Division Information | |
| Division | Magnoliophyta |
| Class Information | |
| Class | Magnoliopsida |
| Order Information | |
| Order | Brassicales |
| Family Information | |
| Family | Brassicaceae |
| Genus Information | |
| Genus | Brassica |
| Species Information | |
| Species | B. oleracea |
| Binomial name | Brassica oleracea |
| Population statistics | |
Broccoli is a member of the cabbage family, similar to cauliflower and classified as closely related to it. Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk).
