Nutritional and Health Benefits of Brassica Vegetables and Exploitation of Innovative Markets Concepts for their Dietary Diversity

The genus Brassica comprises six crop species: B. nigra, B. oleracea, B. rapa, B. carinata, B. juncea and B. napus, which provide edible roots, leaves, petioles, stems, inflorescences and seed. All of these six species can be used and consumed as vegetable, although B. nigra is most exclusively cultivated as condiment mustard. Of these species, B. oleracea and B. rapa are highly polymorphic displaying a range of vegetable morphotypes. Brassica vegetable crops are a unique and diverse group. They are highly nutritious and have unique flavor and taste. The healthy potential of brassicas is bound to their glucosinolates and phenolic compounds. Brassicas are good sources of dietary fiber, vitamin C, vitamin B6, vitamin K, minerals, and antioxidants glucosinolates and flavonoids, that exhibit anticarcinogen properties. They can accumulate considerable amounts of selenium when grown on high selenium content soils. The objectives of this article are to analyse the diversity and uses of vegetable brassicas, their nutritional and health benefits, and to show examples of breeding products and attractive product concepts that can stimulate brassicas consumption and diet diversity.