4567 Green Broccoli

"The Cancer-Fighting Crucifer"

A green, cruciferous vegetable popular for its numerous health benefits and culinary uses.

Also known as: Broccolini, Broccoflower, Calabrese

Botanical name: Brassica oleracea

Green Broccoli illustration

Quick Facts

PLU Code

4567 (4-digit conventional)

Category & Size

VegetablesCauliflowerAll Sizes

Origin

Native to the Mediterranean region and Asia minor, but widely cultivated in North America, Europe, and Australia.

Storage Temperature

0°C to 5°C

Shelf Life

7 to 14 days

Status

Approved

About Green Broccoli

Rich in vitamins, minerals, and antioxidants. It's high in fiber and has anti-inflammatory properties.

Nutrition Information

For a 100-gram serving of green broccoli, the nutrition facts are as follows:

energy is approximately 34 kilocalories,

carbohydrates are 6.6 grams,

protein is 2.5 grams,

fat is 0.4 grams,

dietary fiber is 2.6 grams.

It is an excellent source of vitamin C with 89.2 milligrams per 100 grams,

also rich in vitamin K with 92 micrograms per 100 grams,

contains 101 milligrams of potassium,

and provides 55 milligrams of calcium per 100 grams.

Storage & Handling

Cool, high humidity storage conditions to prevent decay

Optimal Storage Conditions:
Temperature: 0°C to 5°C
Humidity: 80% to 90%
Packaging: Breathable packaging to prevent moisture buildup
Shelf Life: 7 to 14 days
Storage Notes: Regular monitoring of temperature, humidity and respiration rate is recommended to ensure optimal shelf life

Search PLU Codes

Tags
4567Green BroccoliBrassica oleraceaAll SizesVegetablesCauliflowerApproved
Commodity Details
Commodity Key:
cauliflower
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).