Nutritional and Health Benefits of Brassica Vegetables and Exploitation of Innovative Markets Concepts for their Dietary Diversity | Chapter 4 | Emerging Trends in Disease and Health Research Vol.4.

 Brassica nigra, B. oleracea, B. rapa, B. carinata, B. juncea, and B. napus are six crop plants that yield edible roots, leaves, petioles, stems, inflorescences, and seed. Although B. nigra is mostly farmed as a condiment mustard, all six species can be used and consumed as vegetables. B. oleracea and B. rapa are the most polymorphic of these species, with a variety of vegetable morphotypes. Brassica vegetable crops are a varied collection of plants. They are nutrient-dense and have a distinct flavour and taste. Brassicas' glucosinolates and phenolic chemicals are responsible for their health benefits. Brassicas are high in dietary fibre, vitamin C, vitamin B6, vitamin K, minerals, and anticarcinogenic antioxidants such as glucosinolates and flavonoids. When cultivated in high-selenium soils, they can collect significant levels of selenium. The purpose of this article is to examine the variety and uses of vegetable brassicas, as well as their nutritional and health benefits, as well as to present examples of breeding goods and appealing product concepts that can increase brassicas consumption and diet diversity.

Author(s) Details:

João Carlos da Silva Dias,
University of Lisbon, Instituto Superior de Agronomia, Tapada da Ajuda, 1349-017, Lisboa, Portugal.

Please see the link here: https://stm.bookpi.org/ETDHR-V4/article/view/6047