I heard a blurb this morning on the radio about super broccoli, so I did a little research and found some information on Time’s website. British scientists have created a new broccoli that has three times the regular amount of glucoraphanin, a nutrient that may ward off heart disease and help reduce cholesterol.
This super broccoli contains no genetically modified organisms. Instead, it’s a hybrid of two types of broccoli — British broccoli and a wild, bitter Sicilian variety that contains large amounts of glucoraphanin. I suppose the bitter Sicilian variety isn’t very appealing to the taste buds, but when crossed with the British broccoli, the bitter taste disappears and the heart-healthiness remains.
Even though the super broccoli was created in England, it has been available in the United States in California and Texas for the past year. It’s only become available in England recently. (Insert food miles comment here.) It’s expected to be available all across the U.S. later this fall.
Human trials are being conducted that compare “the heart health of people eating the super broccoli to those who eat regular broccoli or no broccoli.”
If I understand hybrid vegetables (and fruits) correctly, they aren’t harmful. They’re created by cross-pollinating two closely related foods. It’s how we ended up with broccolini (a hybrid of broccoli and Chinese broccoli) and pluots (a hybrid of plums and apricots). The seedless watermelons that I buy at my farmers market are also hybrids. So while super broccoli sounds a bit suspicious, it could end up being beneficial.
What’s your take on hybrid vegetables and fruits? Would you give this new super broccoli a try?
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