The DNA of modern broccoli has more A and T building blocks than older types — a pattern also seen in corn and soybeans, likely from long-term breeding.

Scientists found 53 spots in the broccoli genome where genetic variation has been wiped out — likely because breeders picked plants with certain traits so often that other versions disappeared.

The broccoli we buy in stores today has much less genetic variety than the old-fashioned types grown in southern Italy, meaning farmers have lost a lot of natural diversity by breeding for uniformity.

A specific spot on broccoli’s 9th chromosome — which controls when it flowers and how it handles heat — has been heavily selected by breeders, making it a key target for improvement.

Sprouting broccoli has way more unique genetic variants than store-bought broccoli, making it a treasure trove for breeders trying to add new traits.

Today’s broccoli heads are much tighter and more uniform in shape than older varieties, which makes them look better and sell better in stores.