Nutritional attributes of Brassica vegetables
This report focuses on the nutritional attributes of vegetables belonging to the Brassica genus: broccoli, cauliflower, cabbage, Brussels sprouts, broccoflower, Asian varieties of cabbage and broccoli, turnips and swedes. The depth of information varies considerably. Factors that may influence the nutritional profile of these vegetable, such as agronomy, cooking or processing, and storage, are covered. Some additional material of general interest has also been included.