ABSTRACT
Brassica is a genus of plants in the mustard family (Brassicaceae) collectively known as cruciferous vegetables. Common types of Brassica vegetables consumed as food include cabbage, cauliower, broccoli, and Brussels sprouts. Almost all parts including the root (rutabaga, turnips), stems (kohlrabi), leaves (cabbage, collard greens), owers (cauliower, broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed and oil-producing rapeseed) of some species are used as food. Some forms with white or purple foliage or ower heads are also sometimes grown for salad/garnishing and ornamental purposes. These cruciferous vegetables not only have unique tastes and aromas but also come with both signicant nutritional and health benets.
