Differences between broccoli and cauliflower

Broccoli and cauliflower have recently won a place in our kitchens and garden plots. Due to the superficial similarity of vegetables, confusion sometimes occurs. And we are faced with the task of figuring out what these plants are, whether there is a difference between them and what benefits they have.

Differences between broccoli and cauliflower

Looking at two different-colored, but so similar heads of cabbage, one gets the impression that these are varieties of the same plant.

Is Broccoli Cauliflower or Not?

The old name for broccoli, which sounds like “Italian asparagus,” can be misleading. This name appeared due to the branched shoots and the country where it was cultivated.

In fact broccoli - Not asparagus. Both plants belong to the Brassicaceae (Cruciferous) family, the type Cabbage. The difference between these vegetables and other types of cabbage is that it is not the leaves that are suitable for food, but the unripe buds/inflorescences. Broccoli is the closest relative and predecessor of cauliflower, which explains their external similarity.

Reference. Broccoli (broccoli - “shoots, twigs”) was bred in Ancient Rome and did not leave Italy until the 16th century. In the 16th century it came to France, in the 18th century to England, at the beginning of the 20th century to America, and only at the end of the 20th century to Russia. Now, in addition to the traditional name, “asparagus cabbage” is also used.

What do cauliflower and broccoli look like?

White, yellowish, slightly creamy shades are characteristic of cauliflower inflorescences. Although it has significantly more varieties and amazes with colors. In addition to classic white, there are varieties with orange, light lilac and light green shades.

The plant is an annual plant, the stem is cylindrical, from 10 to 70 cm long. Its top is crowned by a head consisting of numerous primordia of inflorescences located closely to each other. The leaves are narrow, wedge-shaped or ovate, light green to greenish-blue in color.

Asparagus cabbage is always darker in color - varying degrees of intensity green, occasionally purple. The stem is larger, branches closer to the top and reaches 50-90 cm. The branches are tightly covered with buds, creating a head, which is cut off before the inflorescences begin to bloom and turn yellow. The leaves of the plant are pale green with a bluish tint.

You can see in the photo what color the broccoli is.

What is the difference between broccoli and cauliflower?

There are not many significant differences.

External signs

The obvious differences in color are complemented by other factors. The shape of cauliflower is round, while that of asparagus is similar to a small tree. The maximum weight of a cauliflower head reaches 5 kg. This is significantly more than the largest head of broccoli can weigh.

Requiring care during cultivation

Cauliflower is sensitive to temperature changes. During long-term periods with temperatures of +10°C and below, growth slows down and the heads become small and coarse. At +25°C and above, the plant also feels uncomfortable - heat and lack of moisture lead to looseness and excessive hairiness of the fruit.

Optimal conditions for its growth are +15...+18°C, enough sunlight, regular watering and nutritious soil containing copper, boron, magnesium, molybdenum and a neutral pH level. The latter is especially important given that the plant has a weak fibrous root system located in the upper layers of the soil.

Broccoli is not so pretentious: it grows on any soil, the optimal temperature is from +16°C to +25°C, but it also loves timely watering.

Reference. Cauliflower does not grow wild. Presumably, it was bred in the Middle Ages in Syria, which is why its second name is “Syrian cabbage.” It was smaller in size than modern varieties and was slightly bitter. Despite its unprepossessing appearance and bitter taste, it was popular and appreciated by Avicenna as a source of vitamins in the winter.

Productivity

Syrian cabbage bears fruit only once. The uniqueness of asparagus is that when the heads are cut, the lateral buds begin to develop and bear fruit, and the harvest can be harvested for several months in a row. The main thing is to have time to cut the buds while they are green. If the inflorescences turn yellow, they can no longer be used for food.

Which is healthier – broccoli or cauliflower?

Since both vegetables are representatives of the same family and closely related crops, they have many common qualities. To determine which one is healthier, let’s study the chemical and mineral composition.

Composition of broccoli and cauliflower

Both representatives of cruciferous vegetables are to dietary products, and their nutritional value varies slightly.

Vegetable proteins contain about 20 amino acids, of which 12 are essential.

The chemical composition of the products is also similar, with the exception of a few quantities.

It is obvious that Italian asparagus is superior not only to cauliflower, but also to all plants of the Brassica family in terms of vitamin A content, and vitamin K is generally extremely rarely found in high concentrations. But both types contain rare vitamin U (vitamin-like compound methionine) and sulforaphane, an organic compound in young shoots of broccoli and cauliflower (to a lesser extent).

Attention! In several days storage the vitamin C content is halved. To preserve its vitamin value, it is recommended to keep cabbage in the refrigerator or frozen.

The benefits and harms of broccoli and cauliflower

It is not for nothing that both vegetables are considered leaders in dietary nutrition, since they have negative calorie content. This means that the body spends more energy on digesting the product than it receives from consuming it. And even with such a low energy value, vegetables give a feeling of fullness due to their high fiber content.

Regular consumption of food has a positive effect on health:

• vitamin A has a beneficial effect on visual acuity, skin, hair and nails;
• ascorbic acid - an antiviral agent and immunomodulator - in combination with magnesium improves the absorption of iron, which is involved in the process of hematopoiesis;
• B vitamins stabilize the nervous system, folic acid is involved in the formation of fetal nerve tissue;
• Niacin activates brain function and blood circulation;
• magnesium and potassium strengthen blood vessels and improve the functioning of the cardiovascular system;
• methionine – an enzyme-forming substance – maintains the health of the gastric mucosa and normalizes digestion;
• kaempferol, contained in inflorescences, prevents or reduces the manifestation of allergic reactions, removes toxins from the body, acts as a tonic and restorative component;
• the plant antibiotic sulforaphane fights inflammatory and infectious processes, reduces the risk of the formation of malignant tumors;
• chlorophyll, sinigrin and glucoraphanin also have anti-cancer activity and together show high effectiveness.

Sulforaphane disintegrates when boiled for more than 20 seconds. For maximum benefits, use the method of Chinese scientists: chop raw broccoli into 2 mm pieces, set aside for 30-90 minutes and lightly fry, stirring constantly. With such treatment, the level of sulforaphane increases almost 3 times. The highest concentration of organic compounds is in young shoots.

The peculiarity of both vegetables is their inability to cause an allergic reaction. However, there is a list of contraindications for use:

• thyroid disease (hypothyroidism) – you can eat cruciferous vegetables, but in small quantities 2-3 times a week;
• gout;
• renal failure;
• recovery period after abdominal surgery.

What tastes better – broccoli or cauliflower?

It is unlikely that we will be able to come to a consensus on which vegetable tastes better. For example, the more intense aroma of asparagus cabbage during cooking pays off in the delicate texture of the finished dish. Much depends on your own taste preferences and cooking methods. How broccoli, and cauliflower is eaten raw, boiled, stewed, fried, baked and pickled. Vegetables are prepared individually or in combination with each other.

The imposed opinion about the nasty, slippery mass comes from those who have tasted overcooked cabbage. The main rule for obtaining a tasty dish is not to overdo it with heat treatment. It's better to play it safe and leave the vegetables slightly raw, which guarantees rich flavor and maximum benefits.

What is the name of a hybrid of broccoli and cauliflower?

Breeders have bred a hybrid with species characteristics of both crops, but at the same time distinguished by both external and taste characteristics. The name Romanesco (Romanesco - Roman) indicates the origin of the culture from the outskirts of Rome (Italy) and corresponds to the exquisite appearance of soft green pyramidal inflorescences.

The nutty and creamy taste of the hybrid has won fans all over the world. And the ease of cultivation, practically no different from growing cauliflower and broccoli, makes the plant accessible to all lovers of cruciferous vegetables.

Conclusion

Cauliflower and broccoli are unique representatives of the cruciferous family that combine good taste and invaluable health benefits.There is no need to choose just one thing - eating asparagus and Syrian cabbage, supplemented with their hybrid Romanesco, will enrich your diet and improve your well-being.