4069 Broccoli

"A nutrient-rich superfood for a healthy diet."

A cool-season crop with edible, green, tree-like flower heads and thick stalks, rich in vitamins and antioxidants.

Also known as: Calabrese, Sprouting broccoli

Botanical name: Brassica oleracea

Broccoli illustration

Quick Facts

PLU Code

4069 (4-digit conventional)

Category & Size

VegetablesCabbageAll Sizes

Origin

Italy and the Mediterranean

Storage Temperature

32°F - 40°F (0°C - 4°C)

Shelf Life

5-7 days

Status

Approved

About Broccoli

Sensitive to temperature, typically stored between 0-5 degrees Celsius and high humidity, maintaining quality for up to 3 weeks.

Nutrition Information

Broccoli is low in calories and rich in nutrients. A 100-gram serving of broccoli contains approximately 34 calories, 1.7 grams of protein, 0.4 grams of fat, 6.6 grams of carbohydrates, and 2.6 grams of fibre. It is also rich in vitamins C and K, with 89.2 milligrams and 175 micrograms per 100 grams, respectively. Additionally, broccoli is a good source of potassium, manganese, and other essential minerals like copper and phosphorus.

Storage & Handling

Keep broccoli cool and moist to slow down spoilage. Avoid direct sun and extreme temperatures.

Optimal Storage Conditions:
Temperature: 32°F - 40°F (0°C - 4°C)
Humidity: 80-90%
Packaging: Secure packaging, breathable bags or containers
Shelf Life: 5-7 days
Storage Notes: It is recommended to trim the stems every few days to maintain freshness. Ethylene absorbing bags can be used to extend shelf life.

Search PLU Codes

Tags
4069BroccoliBrassica oleraceaAll SizesVegetablesCabbageApproved
Commodity Details
Commodity Key:
cabbage
Variety:
Green
Created:
December 1999
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (rarely used)


PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).