Glucosinolates in Crucifer Vegetables: Broccoli, Brussels Sprouts, Cauliflower, Collards, Kale, Mustard Greens, and Kohlrabi

Abstract

Abstract Correlation coefficients based on relative concentrations of 13 glucosinolates in the edible parts of 30 cultivars were determined. Brussels sprouts ( Brassica oleracea L. gemmifera group), cauliflower ( B. oleracea L. botrytis group), and either marrow-stem or smooth-leafed kale ( B. oleracea L. acephala group) had similar glucosinolate patterns based on significant correlations ( P < 0.01). The glucosinolates of ‘Morris Heading’ collards [( B. oleracea L. acephala group (var. sabellica )] were highly correlated with those of curly kale [ B. oleracea L. acephala group (var. selensia )]. Mustard greens [ B. juncea (L.) Czern. & Coss. var. rugosa Bailey] and the corresponding seeds were the most highly correlated of the 17 cultivars for which the edible parts and seeds were compared. Seed analyses indicated relationships among the cultivars somewhat similar to those seen for the edible portions.