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   » » Wiki: Brassica
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Brassica () is a genus of plants in the cabbage and family (). The members of the genus are informally known as cruciferous vegetables, , , or simply brassicas. Crops from this genus are sometimes called cole cropsderived from the Latin caulis, denoting the stem or stalk of a plant.

The Brassica is known for its important agricultural and horticultural crops and also includes a number of weeds, both of wild and escapees from cultivation. Brassica species and varieties commonly used for food include , , , , , , , , and some seeds used in the production of and the condiment mustard. Over 30 wild species and hybrids are in cultivation, plus numerous and hybrids of cultivated origin. Most are seasonal plants ( or ), but some are small shrubs. Brassica plants have been the subject of much scientific interest for their agricultural importance. Six particular species ( B. carinata, , B. oleracea, , , and ) evolved by the combining of from three earlier species, as described by the triangle of U theory.

The genus is native to Western Europe, the Mediterranean and temperate regions of Asia. Many wild species grow as weeds, especially in North America, South America, and Australia.

A dislike for cabbage or broccoli may result from the fact that these plants contain a compound similar to phenylthiocarbamide (PTC), which is either bitter or tasteless to people depending on their taste buds.


Uses

Food
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked.
(2025). 9781493014996, Rowman & Littlefield. .
Almost all parts of some species have been developed for food, including the root (, turnip), stems (), leaves (, , ), flowers (, , romanesco broccoli), buds (, ), and seeds (many, including , and oil-producing ). Some forms with white or purple foliage or flowerheads are also sometimes grown for ornament.

Brassica species are sometimes used as food plants by the of a number of species.


Cooking
Boiling substantially reduces the levels of broccoli , while other cooking methods, such as , , and , have no significant effect on glucosinolate levels.


Species
The following species are accepted:


Species formerly placed in Brassica
  • B. alba or B. hirta (white or yellow mustard)—see
  • B. geniculata (hoary mustard)—see Hirschfeldia incana
  • B. kaber (wild mustard or charlock)—see Rhamphospermum arvense
  • B. nigra —see Rhamphospermum nigrum


Genome sequencing and genetics
Bayer CropScience (in collaboration with BGI-Shenzhen, China; KeyGene; the Netherlands and the University of Queensland, Australia) announced it had sequenced the entire genome of rapeseed (canola, Brassica napus) and its constituent genomes present in B. rapa and B. oleracea in 2009. The B. rapa genome was sequenced by the Multinational Brassica Genome Project in 2011. This also represents the A genome component of the crop species B. napus and B. juncea.


Etymology
'Brassica' was Pliny the Elder's name for several cabbage-like plants.Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hardback), (paperback). pp 76


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