Brassica production has grown steadily and the vegetables represent a major part of the human diet worldwide. Vegetables from the Brassica family are used as food, spices and a source of vegetable oils.

Researchers at Leiden University in the Netherlands analyzed a variety of Brassica vegetables for their nutritional values. “There are variations both within and between subspecies, which suggest a difference in potential health benefits depending on the growth conditions and environment,” says co-author Robert Verpoorte. “These plants can be biofortified by growing them in a high mineral-containing media, attaining high levels of nutritionally important minerals, but this advantage can be negative as observed in crops that are irrigated with polluting metals.” Stress conditions on Brassica plants can affect flavor and nutritional value.

To read the article, titled “Health-Affecting Compounds in Brassicaceae,” visit http://www3.interscience.wiley.com/cgi-bin/fulltext/122270862/PDFSTART