雅思阅读真题（Part 1）
芸薹属蔬菜家族：卷心菜西兰花同源
本篇也叫：花椰菜家族、西兰花、青花菜、甘蓝家族、芸薹属、卷心菜家族
Part 1 · 最近考试：2026.10.14山东财经大学
本篇为雅思阅读真题（Part 1）《The brassica family 》，共 13 题，2026.10.14山东财经大学雅思考试真题回忆，页面提供完整原文、题目、答案与解析，并支持在线机考模式免费练习。本页同时提供 Markdown 版本 供 AI 助手与搜索引擎直接读取。
文章讲述卷心菜、西兰花、花椰菜、羽衣甘蓝、抱子甘蓝和苤蓝同属芸薹属，均源自一种名为野生甘蓝（Brassica oleracea）的海岸野生植物。农民通过选择性育种，利用自然遗传变异，逐渐培育出叶、花球、茎等不同食用部位，并说明这些蔬菜基因相似、可杂交，且富含维生素C、K、膳食纤维和硫代葡萄糖苷等营养。
A
Many people are surprised to learn that cabbage, broccoli, cauliflower, kale, Brussels sprouts and kohlrabi all belong to the same plant family. Although these vegetables differ greatly in appearance, taste and texture, they all originated from a single wild plant called Brassica oleracea. This species, commonly known as wild cabbage or wild mustard, has grown naturally along the rocky coastlines of Europe for thousands of years. Through careful human selection, it has gradually developed into many of the vegetables that are commonly found in supermarkets today.
B
The transformation of Brassica oleracea did not happen by chance. It was the result of a process known as selective breeding, in which farmers repeatedly chose plants with desirable characteristics and used them to produce the next generation. Unlike modern genetic engineering, selective breeding does not involve changing a plant’s DNA in a laboratory. Instead, it relies on naturally occurring genetic variation that already exists within a species.
C
Early farmers noticed that some wild Brassica plants had larger leaves, thicker stems or more compact flower buds than others. By saving seeds only from those preferred plants, they gradually increased the frequency of these characteristics over many generations. As a result, different vegetables began to emerge. Cabbage was developed for its large terminal leaves, broccoli for its flower buds, cauliflower for its undeveloped flower clusters, Brussels sprouts for its side buds, kale for its loose leaves and kohlrabi for its swollen stem.
D
Although these vegetables look very different, scientists have discovered that they are genetically very similar. Because they all belong to the same species, they are still capable of interbreeding under suitable conditions. This close genetic relationship explains why plant breeders can continue to develop new varieties with improved qualities, such as better taste, higher nutritional value or greater resistance to disease.
E
The Brassica family is also well known for its impressive nutritional benefits. Most Brassica vegetables contain large amounts of vitamins C and K, dietary fibre and important minerals such as potassium and calcium. They also contain natural plant chemicals called glucosinolates, which give these vegetables their distinctive flavour. When a Brassica vegetable is cut or chewed, these compounds are converted into other substances that may help protect the body from certain diseases. Although researchers continue to investigate these effects, many health experts recommend eating a variety of Brassica vegetables as part of a balanced diet.
F
However, growing Brassica crops presents several challenges for farmers. Because many members of the family are closely related, they are vulnerable to similar insects and plant diseases. One of the most serious problems is clubroot disease, which attacks the roots and reduces plant growth. Farmers often reduce these risks by rotating crops, improving soil conditions and developing resistant varieties through breeding programmes.
G
Modern plant scientists now combine traditional breeding methods with advanced genetic techniques. By studying the DNA of Brassica plants, researchers can identify genes responsible for useful characteristics such as drought tolerance, faster growth or resistance to pests. This knowledge enables breeders to produce improved crops more efficiently while still relying on natural breeding methods. Scientists are also preserving wild Brassica populations because they contain valuable genetic diversity that may help future crops adapt to climate change and new diseases.
H
The history of the Brassica family demonstrates the remarkable influence of human agriculture on plant evolution. From one wild coastal plant, centuries of careful selection have produced a wide range of vegetables with different shapes, colours and uses. Today, Brassica crops are grown throughout the world and play an important role in both human nutrition and global agriculture. Their development provides a clear example of how small genetic differences, guided by human choice, can create extraordinary diversity while maintaining a common biological origin.
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答案：FALSE
原文定位：Although these vegetables differ greatly in appearance, taste and texture, they all originated from a single wild plant called Brassica oleracea
同义替换：「originated from」↔「originated from」，「more than one wild plant」↔「a single wild plant」
答案：fibre
原文定位：Most Brassica vegetables contain large amounts of vitamins C and K, dietary fibre and important minerals such as potassium and calcium
同义替换：「contain」↔「contain」，「vitamins」↔「vitamins C and K」，「minerals」↔「important minerals」
答案：glucosinolates
原文定位：They also contain natural plant chemicals called glucosinolates, which give these vegetables their distinctive flavour
同义替换：「Natural chemicals」↔「natural plant chemicals」，「known as」↔「called」，「distinctive flavour」↔「distinctive flavour」
答案：rotating
原文定位：Farmers often reduce these risks by rotating crops, improving soil conditions and developing resistant varieties through breeding programmes
同义替换：「Farmers」↔「Farmers」，「control diseases」↔「reduce these risks」，「crops」↔「crops」
答案：diversity
原文定位：Scientists are also preserving wild Brassica populations because they contain valuable genetic diversity that may help future crops adapt to climate change and new diseases
同义替换：「Wild Brassica plants」↔「wild Brassica populations」，「are preserved」↔「preserving」，「valuable genetic」↔「valuable genetic」
答案：FALSE
原文定位：Unlike modern genetic engineering, selective breeding does not involve changing a plant’s DNA in a laboratory
同义替换：「Selective breeding」↔「selective breeding」，「changes a plant’s DNA」↔「changing a plant’s DNA」，「in a laboratory」↔「in a laboratory」
答案：TRUE
原文定位：It was the result of a process known as selective breeding, in which farmers repeatedly chose plants with desirable characteristics and used them to produce the next generation
同义替换：「Early farmers」↔「farmers」，「repeatedly selected」↔「repeatedly chose」，「desirable characteristics」↔「desirable characteristics」
答案：FALSE
原文定位：Although these vegetables differ greatly in appearance, taste and texture, they all originated from a single wild plant called Brassica oleracea
同义替换：「Broccoli and cauliflower」↔「these vegetables」，「developed from」↔「originated from」，「different wild species」↔「a single wild plant」
答案：TRUE
原文定位：The Brassica family is also well known for its impressive nutritional benefits
同义替换：「nutritious」↔「nutritional benefits」
答案：TRUE
原文定位：One of the most serious problems is clubroot disease, which attacks the roots and reduces plant growth
同义替换：「Clubroot disease」↔「clubroot disease」，「damages」↔「attacks」，「the roots」↔「the roots」
答案：FALSE
原文定位：Modern plant scientists now combine traditional breeding methods with advanced genetic techniques
同义替换：「Scientists」↔「Modern plant scientists」，「traditional breeding」↔「traditional breeding methods」，「genetic engineering」↔「advanced genetic techniques」
答案：characteristics
原文定位：By saving seeds only from those preferred plants, they gradually increased the frequency of these characteristics over many generations
同义替换：「saved seeds」↔「saving seeds」，「desirable」↔「preferred」
答案：stem
原文定位：Cabbage was developed for its large terminal leaves, broccoli for its flower buds, cauliflower for its undeveloped flower clusters, Brussels sprouts for its side buds, kale for its loose leaves and kohlrabi for its swollen stem
同义替换：「Kohlrabi」↔「kohlrabi」，「was specifically developed for」↔「was developed for」，「swollen」↔「swollen」