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more general categories information about this item Adjunct Characteristics Adjunct Characteristics Sensory Characteristics of Food (1163) Color of Fruit or Vegetable Skin (1163) Green Skin (1163) Texture of Fruit or Vegetables Skin (1163) Bumpy Skin (1163) Russet Skin (Apple) (1163) Color of Fruit or Vegetable Flesh (1163) Green Flesh (1163) Texture of Fruit or Vegetable Flesh (1163) Firm Texture (1163) Taste of Fruit or Vegetable Flesh (1163) Bitter Taste (1163) Bitter (1163) Affiliations Affiliations University (1087) United States (1087) University of Illinois, Urbana-Champaign (785) Anatomical Part Anatomical Part Part of Plant (1163) Root, Stem, Leaf or Flower (1163) Plant Above Surface, Excluding Fruit and Seed (1163) Head (Plant) (807) Biological Source Biological Source Plant Used as Food Source (1163) Plant According To Family (1163) Brassica oleracea .spp (909) Broccoli (italica) (774) Peto no. 6 (9) Data Acquisition Type Data Acquisition Type Published and peer reviewed scientific paper (1163) Data Reference Type Data Reference Type Article in Journal (1163) Extent of Heat Treatment Extent of Heat Treatment Not Heat-Treated (1163) Genetic Characteristics Genetic Characteristics Genetic Characteristics Not Known (963) Geographic Regions Geographic Regions Continents, Regions and Countries (951) North America (662) United States (662) Midwestern States (591) Indiana (585) Growing Conditions Growing Conditions Agriculture Growing Condition (1163) Under Glass/Protected Growing Condition (1163) Conventional Under Glass/Protected Production Growing Condition (1163) Matrix Values Matrix Values per g dry weight (1099) Maturity Period Maturity Period Weeks from Germination (1163) 6 Weeks (797) Measurement Units Measurement Units micromole [umol] (661) Method Indicators Method Indicators Research procedure methods (1115) Glucosilonate extraction (Wathelet) (785) Method Type Method Type Analytical result(s) (1163) Nitrogen Components Nitrogen Components Nutritive Food Components (1163) Nitrogen components (1163) Amino acids (1163) Tryptophan (384) Glucosinolate (384) Indole Component (336) Physical State, Shape or Form Physical State, Shape or Form Solid (1163) Divided or Disintegrated (1163) Disintegrated or Ground (1163) Finely Ground (1163) Product Type Product Type Product Type, European Union (1163) CIAA Food Classification for Food Additives (1163) Fruits and Vegetables (CIAA) (1163) Classification of Products of Plant and Animal Origin, European Community (1163) 0200000 - 2. Vegetables Fresh or Frozen (EC) (1163) 0240000 - Brassica Vegetables (EC) (1163) Eurocode 2 Food Classification (1163) 08 Vegetables and Vegetable Products (EUROCODE2) (1163) EuroFIR Food Classification (1163) Vegetable or Vegetable Product (EuroFIR) (1163) Vegetable (Excluding Potato) (EuroFIR) (1163) Vegetable Product (EuroFIR) (1163) European Food Groups (EFG) (1163) 15 Vegetables, excluding Potatoes (EFG) (1163) Product Type, International (1163) Classification of Food and Feed Commodities (Codex Alimentarius) (1163) A. Primary Food Commodities of Plant Origin (CCPR) (1163) 02 Vegetables (CCPR) (1163) 010 Brassica (Cole or Cabbage) Vegetables, Head Cabbage, Flowerhead Brassicas (VB) (CCPR) (1163) Food Classification for Food Additives (Codex Alimentarius) (1163) Fruits and Vegetables (CCFAC) (1163) Global Product Classification (GS1 GPC) (1163) 50100000 - Fruits/Vegetables/Nuts/Seeds (GS1 GPC) (1163) 50101500 - Vegetables - Unprepared/Unprocessed (GS1 GPC) (1163) 10000004 - Vegetables - Unprepared/Unprocessed (Perishable) (GS1 GPC) (1163) Product Type, USA (1163) Product Type, US Code of Federal Regulations, Title 21 (1163) Fruit or Vegetable Product (US CFR) (1163) Vegetable or Vegetable Product (US CFR) (1163) Product Type, IR4 Crop Groups (1163) 5. Brassica (Cole) Leafy Vegetables (1163) 5A. Head and Stem Brassica subgroup (967) Crop Group 5a: Commodities (913) Broccoli (780) Review Status Review Status Published (1163) Time Periods Time Periods Seasons (1101) Summer (887) Treatment Applied Treatment Applied Water Added or Removed (1163) Water Removed (1163) Years Years Year (1151) 1996 (663) Chemical_Analysis: N/S Chemical Compound Observed: Indoles - Residual Method of Calculating the Correction: Least squared difference (LSD) 0.01 Amount Correction: 1.1 Region of Growth: Champaign, IL Season of Growth: Summer Year of Growth: 1996 Units of Amount: (μmol g−1 DW) Amount Observed: 0.9 Genotype of Plant: Peto no. 6 Genus of Plant: Brassica Species of Plant: oleracea Variety of Plant: Brocolli (italica) Physical State, Shape or Form of Sample: Dry Abbreviation of Study Reference: KUSHAD Study Reference Citation: Ref: Kushad et al (1999)
