Brassica

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Brassica is a genus of plants in the mustard family (Brassicaceae). It includes a number of important agricultural and horticultural crops, such as broccoli, cabbage, cauliflower, kale, turnip, and rapeseed (canola). These vegetables are known for their high nutritional value and are widely cultivated and consumed around the world.

Some brassica species are also grown as cover crops or forage crops, and their leaves and stems can be used as livestock feed. The brassica plants are characterized by their four-petaled flowers and typically have green, elongated leaves. They are often grown in cool climates and are tolerant of frost.

Etymology

The word “brassica” is derived from the Latin word “brassica,” which means “cabbage.” The name is believed to have originated from the Celtic word “bresic,” which means “cabbage” or “turnip.” The genus Brassica belongs to the family Brassicaceae, which is also known as the mustard family. This family gets its name from the Latin word “brassica,” which is derived from the Greek word “βρασσίκη” (brassíkē), which means “cabbage.” The mustard family is a large and diverse group of plants that includes many different genera and species, including Brassica, which is one of the most well-known and widely cultivated genera in the family.

Global statistics about brassica

In 2019, the total global production of brassica was approximately 132 million metric tons. According to data from the Food and Agriculture Organization (FAO) of the United Nations, the top ten countries in terms of brassica production in 2019 were:

• China: 85.9 million metric tons
• India: 25.8 million metric tons
• United States: 19.5 million metric tons
• Russia: 17.3 million metric tons
• Pakistan: 14.5 million metric tons
• Indonesia: 12.8 million metric tons
• Brazil: 11.6 million metric tons
• Japan: 9.7 million metric tons
• Turkey: 9.1 million metric tons
• Egypt: 8.9 million metric tons

These ten countries accounted for approximately 65% of the global brassica production in 2019. Other significant brassica producing countries include Mexico (6.5 million metric tons), Bangladesh (5.8 million metric tons), Vietnam (5.1 million metric tons), Iran (4.9 million metric tons), Argentina (4.8 million metric tons), Spain (4.4 million metric tons), Italy (4.2 million metric tons), and France (3.9 million metric tons).

It is worth noting that the data on global brassica production can vary somewhat between different sources, but the general trend and ranking of the top producing countries tends to be consistent.

Botanical classification of brassica

The genus Brassica includes a number of important agricultural and horticultural crops, such as broccoli, cabbage, cauliflower, kale, turnip, and rapeseed (canola). Here is more detailed information on the botanical classification of brassica:

• • Kingdom: Plantae (plants)
  • Division: Tracheophyta (vascular plants)
  • Class: Magnoliopsida (dicotyledons)
  • Order: Brassicales
  • Family: Brassicaceae (mustard family)
  • Genus: Brassica
  • Species: Multiple

Brassica species

Here is a list of some well-known and widely cultivated brassica species, along with information on their scientific name, origin, and morphology:

1. Brassica balearica: Mallorca cabbage is a biennial or annual plant that is native to the Balearic Islands of Spain. It is grown for its small, white or green heads, which are composed of tightly packed, elongated leaves.
2. Brassica carinata: Abyssinian mustard or Abyssinian cabbage is an annual plant that is native to Ethiopia. It is grown for its small, yellow flowers and large, elongated seeds, which are pressed to produce oil.
3. Brassica elongata: elongated mustard is an annual plant that is native to Asia.
4. Brassica fruticulosa: Mediterranean cabbage is an annual plant that is native to the Mediterranean region.
5. Brassica hilarionis: St. Hilarion cabbage is an annual plant that is native to the eastern Mediterranean region.
6. Brassica juncea: Indian mustard, brown mustard, and leaf mustard are annual plants that are native to the Himalayas. They are grown for their small, yellow or brown seeds. Sarepta mustard is a variety of Brassica juncea that is grown in the Sarepta region of Russia.
7. Brassica napus: Rapeseed, canola, rutabaga, and Siberian kale are annual plants that are native to the Mediterranean region. Rapeseed and canola are grown for their small, yellow flowers and large, elongated seeds, which are pressed to produce oil. Rutabaga is grown for its large, round or oval-shaped root, which is white or purple in color and has a sweet, slightly bitter flavor. Siberian kale is grown for its large, green or purple leaves.
8. Brassica narinosa: Broadbeaked mustard is an annual plant that is native to Asia.
9. Brassica nigra: Black mustard is an annual plant that is native to the eastern Mediterranean region.
10. Brassica oleracea: Kale, cabbage, collard greens, broccoli, cauliflower, kai-lan, Brussels sprouts, and kohlrabi are annual or biennial plants that are native to the eastern Mediterranean region. Kale, cabbage, collard greens, broccoli, and cauliflower are grown for their large, green or purple leaves. Kai-Lan is a leafy green vegetable that is native to China. Kohlrabi is grown for its large, round or oval-shaped root, which is white or purple in color and has a sweet, slightly bitter flavor.
11. Brassica perviridis: Tender green and mustard spinach are annual plants that are native to Asia. They are grown for their small, green, spicy-tasting leaves.
12. Brassica rapa (syn. B. campestris): Chinese cabbage, turnip, rapini, and komatsuna are annual or biennial plants that are native to the Mediterranean region. Chinese cabbage is grown for its large, elongated heads, which are composed of pale green or white leaves. Turnip is grown for its large, round or oval-shaped root. Rapini is grown for its large, green leaves and small, broccoli-like florets. Komatsuna is grown for its small, spoon-shaped leaves, which are dark green in color and have a mild, sweet flavor.
13. Brassica rupestris Raf.: This species of brassica is native to Europe and Asia.
14. Brassica spinescens: This species of brassica is native to the Mediterranean region.
15. Brassica tournefortii: Asian mustard is an annual plant that is native to Asia.

Botanical description of brassica

Here is a detailed botanical description of brassica:

Roots

Brassica plants have a taproot system, which means that they have a main root that grows deep into the soil and is surrounded by smaller lateral roots. The size and shape of the root system varies depending on the species and the stage of growth. For example, the roots of Brassica rapa (turnip) are large and round or oval in shape, while the roots of Brassica oleracea (kale, cabbage, collard greens, broccoli, cauliflower, Brussels sprouts, kohlrabi) are smaller and more elongated. The roots of brassica plants are important for anchoring the plant in the soil and for absorbing water and nutrients.

Stems

Brassica plants have a variety of stem types, ranging from thin and delicate to thick and woody. The size and shape of the stem also vary depending on the species and the stage of growth. For example, the stems of Brassica rapa (turnip) are thin and delicate, while the stems of Brassica oleracea (kale, cabbage, collard greens, broccoli, cauliflower, Brussels sprouts, kohlrabi) are thicker and more rigid. The stems of brassica plants are important for supporting the plant and transporting water and nutrients throughout the plant.

Leaves

Brassica plants have large, edible leaves that are often used in a variety of dishes, including salads, soups, stews, and braised dishes. The size, shape, and color of the leaves vary depending on the species and the stage of growth. For example, the leaves of Brassica rapa (turnip) are thin and delicate, while the leaves of Brassica oleracea (kale, cabbage, collard greens, broccoli, cauliflower, Brussels sprouts, kohlrabi) are thicker and more rigid. The leaves of brassica plants are important for photosynthesis, which is the process by which plants convert sunlight into energy.

Flowers

Brassica plants have small, yellow or white flowers that are typically arranged in a raceme or a corymb. The flowers are pollinated by bees and other insects, and they produce seeds that can be used for culinary or medicinal purposes. The size and shape of the flowers vary depending on the species. For example, the flowers of Brassica napus (rapeseed, canola) are small and yellow, while the flowers of Brassica juncea (Indian mustard, brown mustard, leaf mustard) are slightly larger and yellow or white in color. The flowers of brassica plants are important for reproduction and for producing seeds, which can be used for culinary or medicinal purposes.

Fruits

Brassica plants produce small, dry fruits that contain seeds. The size and shape of the fruit vary depending on the species. For example, the fruit of Brassica rapa (turnip) is a small, round or oval-shaped capsule, while the fruit of Brassica oleracea (kale, cabbage, collard greens, broccoli, cauliflower, Brussels sprouts, kohlrabi) is a small, elongated capsule. The fruit of brassica plants is important for reproduction and for producing seeds, which can be used for culinary or medicinal purposes.

History of brassica

Brassica has been cultivated for thousands of years, and it has played a key role in the history and development of many different societies and civilizations. Some of the earliest evidence of brassica cultivation comes from ancient Egyptian, Greek, and Roman civilizations, where it was used as a food crop and for medicinal purposes.

In ancient Rome, brassica was considered a symbol of wealth and abundance, and it was often served at lavish banquets and feasts. In the Middle Ages, brassica was an important crop in Europe, and it was used in a variety of dishes, including soups, stews, and braised dishes.

Further, brassica is a polyploid genus, which means that it has multiple copies of its chromosomes. This has allowed brassica to evolve and adapt to a wide range of environments, and it has played a key role in the evolution and diversification of the genus.

Today, brassica is grown in many regions of the world, including Europe, Asia, Africa, and the Americas. It is adapted to a wide range of climates and growing conditions, and it can be grown in both temperate and tropical regions.

Genetics of brassica

Brassica is a polyploid genus, which means that it has multiple copies of its chromosomes. The number of copies varies depending on the species, with some species being diploid (2n), tetraploid (4n), and others being hexaploid (6n). Brassica has a relatively large genome size, with some species having genomes that are over 1 billion base pairs in size. Brassica has a complex and diverse genome, and it contains a number of genes that are involved in the synthesis and metabolism of important plant compounds, such as glucosinolates and flavonoids.

Further, the mustard family is thought to have evolved and diversified in the early Cenozoic era, and it is believed to be closely related to the Amaranthaceae and Chenopodiaceae families.

The genome of brassica has been extensively studied, and a number of genetic resources and tools have been developed to aid in the study of its genetics and genomics. These include genetic maps, gene expression data, and DNA sequences. The genome of brassica has been sequenced, and this has provided valuable insights into the genetic basis of its important agronomic traits, such as disease resistance and tolerance to stress.

Cultivation and production technology of brassica

Cultivation and production of Brassica crops, such as broccoli, cabbage, and kale, involves the following steps:

1. Select a site with well-draining soil that receives full sun or partial shade. Brassica crops grow best in fertile soil with a pH between 6.0 and 6.8. If necessary, adjust the pH of the soil with lime or sulfur before planting.

2. Decide on the specific Brassica variety you want to grow. Consider factors such as the intended use of the crop (e.g., fresh market, processing), the desired maturity date, and the climate and soil type in your region. Choose a variety that is well-suited to your growing conditions.

3. Calculate the appropriate seed rate. Seed rates will vary depending on the specific Brassica variety and the intended use of the crop. In general, a seed rate of 3-5 pounds per acre is common for Brassica crops.

4. Determine the appropriate sowing time. Brassica crops can be sown either directly in the ground or started in a greenhouse or cold frame and transplanted later. If sowing the seeds directly in the ground, wait until the soil temperature is above 45-50°F. If starting the plants indoors, sow the seeds 4-6 weeks before the last frost date in your region.

5. Prepare the soil for planting. Prior to planting, loosen the soil to a depth of 8-12 inches and incorporate compost or well-rotted manure to improve its structure and fertility. Rake the soil smooth and create rows or beds for planting, depending on the specific Brassica variety you are growing.

6. Plant the seeds according to the specific instructions for the variety you are growing. In general, Brassica seeds should be planted at a depth of about 1/4-1/2 inch and spaced about 12-18 inches apart. Water the seeds regularly to keep the soil moist, but not waterlogged.

7. Fertilize the plants as needed. Brassica crops are heavy feeders and may benefit from additional fertilization to support their growth. Follow the specific instructions for the variety you are growing and use a balanced fertilizer, such as a 20-20-20 formula.

8. Monitor the plants regularly for pests and diseases. Brassica crops are prone to infestations by aphids, caterpillars, and slugs, as well as diseases such as clubroot and black rot. Use appropriate controls, such as insecticides or cultural practices, to manage any problems that arise.

9. Irrigate the plants regularly to keep the soil evenly moist, but not waterlogged. Brassica crops require a consistent supply of moisture to grow well, but they are also susceptible to root rot if the soil is too wet. Water the plants at the base of the plant to avoid wetting the foliage, which can encourage disease.

10. Harvest the Brassica crops when they reach the desired size or maturity. This will vary depending on the specific variety and intended use. In general, Brassica crops can be harvested 4-8 weeks after planting for baby leaf production, or 8-12 weeks for mature plants. Use a sharp knife or scissors to cut the heads or leaves from the plants, taking care not to damage the surrounding plants.

Diseases, pests, and weeds of brassica

Brassica crops, such as broccoli, cabbage, and kale, are commonly grown for their edible leaves and stems. Here is a list of common diseases, pests, and weeds that can affect Brassica production:

Diseases

1. Black leg: Black leg is caused by the fungus Phoma lingam and results in the death of the plant. Symptoms include dark, water-soaked lesions on the stem and roots, and a foul smell.
2. Clubroot: Clubroot is caused by the fungus Plasmodiophora brassicae and results in the formation of abnormal, swollen roots. Symptoms include stunted growth, wilting, and the death of the plant.
3. Black rot: Black rot is caused by the bacterium Xanthomonas campestris and results in the death of the plant. Symptoms include black, water-soaked lesions on the stem and leaves, and a foul smell.
4. Downy mildew: Downy mildew is caused by the fungus Peronospora parasitica and results in the formation of light-colored, downy growth on the undersides of the leaves. Symptoms include yellowing and wilting of the leaves, and in severe cases, the death of the plant.
5. White rust: White rust is caused by the fungus Albugo candida and results in the formation of white, powdery pustules on the leaves and stems. Symptoms include yellowing and wilting of the leaves, and in severe cases, the death of the plant.
6. Fusarium wilt: Fusarium wilt is caused by the fungus Fusarium oxysporum and results in the death of the plant. Symptoms include yellowing and wilting of the leaves, and a brown, wilted appearance of the stem.
7. Cabbage loopers: Cabbage loopers are the larvae of moths that feed on the leaves of Brassica plants, causing the leaves to appear ragged and chewed.

Pests

1. Aphids: Aphids are small, soft-bodied insects that feed on the sap of Brassica plants, causing the leaves to curl and yellow.
2. Cabbage worms: Cabbage worms are the larvae of moths that feed on the leaves of Brassica plants, causing the leaves to appear ragged and chewed.
3. Cutworms: Cutworms are larvae of moths that feed on the stems and leaves of Brassica plants, causing the plants to wilt and die.
4. Slugs: Slugs are slimy, snail-like creatures that feed on the leaves of Brassica plants, causing the leaves to appear ragged and chewed.
5. Thrips: Thrips are small, winged insects that feed on the foliage of Brassica plants, causing the leaves to curl and yellow.
6. Cabbage root maggots: Cabbage root maggots are the larvae of flies that feed on the roots of Brassica plants, causing the plants to wilt and die.
7. Flea beetles: Flea beetles are small, jumping insects that feed on the foliage of Brassica plants, causing the leaves to appear peppered with small, circular holes.

Weeds

1. Crabgrass: Crabgrass is a grassy weed that grows in dense patches and competes with Brassica for sunlight, water, and nutrients.
2. Dandelion: Dandelion is a broadleaf weed that grows in sunny areas and competes with Brassica for sunlight, water, and nutrients. It has long, deep taproots and can be difficult to control once established. Symptoms of dandelion infestation include the presence of bright yellow, composite flowers and rosettes of deeply lobed, basal leaves.
3. Chickweed: Chickweed (Stellaria media) is a small, annual weed that grows in cool, moist conditions. It has small, white flowers and opposite, oval-shaped leaves.
4. Lamb’s quarters: Lamb’s quarters (Chenopodium album) is a annual weed that grows in a wide range of soil types and climates. It has small, greenish flowers and triangular-shaped leaves.
5. Pigweed: Pigweed (Amaranthus spp.) is a annual weed that grows in a wide range of soil types and climates. It has small, green or red flowers and elongated, green leaves.
6. Henbit: Henbit (Lamium amplexicaule) is a annual weed that grows in cool, moist conditions. It has small, purple flowers and triangular-shaped leaves.

Brassica breeding and biotechnology

Brassica breeding is the process of developing new varieties of brassica plants through the use of traditional plant breeding techniques or biotechnology. The aim of brassica breeding is to create plants that have improved traits, such as increased yield, resistance to pests and diseases, and improved nutritional content.

One approach to brassica breeding is the use of traditional plant breeding techniques, such as crossbreeding or hybridization. This involves crossing two different varieties of brassica plants to create a new variety that combines the desirable traits of both parents. This can be done through natural fertilization or through the use of controlled pollination techniques.

Biotechnology is another approach that is commonly used in brassica breeding. This involves the use of genetic engineering techniques to modify the DNA of brassica plants in order to introduce new traits or improve existing ones. For example, biotechnology can be used to introduce genes that give brassica plants resistance to pests or diseases, or to increase the nutritional content of the plants. Some of the achievements of brassica breeding and biotechnology include:

• Increased crop yields: Through the use of traditional plant breeding techniques and biotechnology, scientists have been able to develop brassica varieties that have improved yield potential. For example, a study published in the journal Molecular Breeding found that the use of molecular markers can help to identify plants with high yield potential, which can be used in breeding programs to develop improved brassica varieties.
• Improved disease resistance: Brassica plants are susceptible to a range of diseases, including clubroot, blackleg, and black rot. Through the use of traditional plant breeding techniques and biotechnology, scientists have been able to develop brassica varieties that are resistant to these diseases, which can help to reduce crop losses and improve the sustainability of agriculture.
• Enhanced nutritional content: Some brassica varieties, such as broccoli and cabbage, are rich in nutrients and have been linked to a range of health benefits. Scientists have used biotechnology to enhance the nutritional content of brassica crops, making them an even more valuable source of healthy, nutritious food. For example, a study published in the journal Nature Communications used CRISPR-based gene editing to increase the levels of vitamin C in brassica crops.

By-products of brassica

In addition to the edible parts of the plant, Brassica crops have several by-products that have a variety of uses. Here is a list of by-products of Brassica crops:

1. Brassica seed oil: Brassica seed oil is extracted from the seeds of Brassica crops, such as canola, mustard, and rapeseed, and is used in the production of various food and non-food products, such as cooking oil, biodiesel, and lubricants. It is a good source of unsaturated fatty acids and has a high smoke point.

2. Brassica seed meal: Brassica seed meal is a by-product of the extraction of Brassica seed oil and is used as a livestock feed and as a natural source of protein and fiber in human food products.

3. Brassica seed husk: Brassica seed husk is the outer layer of the Brassica seed and is a by-product of the milling process.

4. Brassica leaves and stems: Brassica leaves and stems are the edible parts of the Brassica plant and are used as a food source for humans and livestock. They are a good source of nutrients, including vitamins, minerals, and fiber.

5. Brassica stems and stalks: Brassica stems and stalks are the non-edible parts of the Brassica plant and are used as a livestock feed. They are a good source of fiber and have a low feed value.

6. Brassica flower buds: Brassica flower buds, such as broccoli and cauliflower, are the edible parts of the Brassica plant and are used as a food source for humans and livestock. They are a good source of nutrients, including vitamins, minerals, and fiber.

Advantages and benefits of brassica

These vegetables are a rich source of antioxidants, vitamins, minerals, and fiber, and have been shown to have a variety of health benefits. Here is a list of  advantages and benefits of Brassica crops:

Health

1. May reduce the risk of cancer: Brassica vegetables contain high levels of antioxidants, such as sulforaphane and indole-3-carbinol, which may help to reduce the risk of certain types of cancer, including breast, colon, and prostate cancer.

2. May improve heart health: Brassica vegetables are a good source of fiber, potassium, and other nutrients that may help to reduce the risk of heart disease.

3. May support bone health: Brassica vegetables, particularly broccoli, are a good source of vitamin K, which is important for maintaining bone health and density.

4. May improve digestion: Brassica vegetables are a good source of fiber, which can help to promote healthy digestion and prevent constipation.

5. May support brain health: Brassica vegetables, particularly broccoli, are a good source of sulforaphane, which has been shown to have neuroprotective effects and may help to improve brain function.

6. May improve immune function: Brassica vegetables are a good source of vitamins and minerals, such as vitamin C and zinc, which are important for maintaining a healthy immune system.

7. May support eye health: Brassica vegetables, particularly broccoli and kale, are a good source of lutein and zeaxanthin, which are important for maintaining eye health and preventing age-related macular degeneration.

8. May reduce inflammation: Brassica vegetables, particularly cabbage and kale, contain high levels of compounds called glucosinolates, which have anti-inflammatory properties.

9. May support weight management: Brassica vegetables are low in calories and high in fiber, making them a good choice for weight management.

10. May improve skin health: Brassica vegetables, particularly broccoli, are a good source of vitamin C, which is important for maintaining healthy skin.

Environmental

1. Improves soil quality: Brassica plants, also known as crucifers, have deep root systems that help to loosen and aerate the soil, improving its structure and increasing water retention. For example, a study published in the journal Plant and Soil found that incorporating brassica cover crops into a cropping system can improve soil structure, increase soil organic matter content, and enhance soil fertility.

2. Reduces soil erosion: The dense, fibrous root systems of brassica plants help to anchor the soil, reducing erosion and preventing the loss of valuable topsoil. A study published in the journal Agriculture, Ecosystems & Environment found that brassica cover crops can significantly reduce soil erosion in agricultural fields.

3. Increases biodiversity: Brassica plants support a wide range of pollinators, including bees, butterflies, and other insects, which can help to increase biodiversity in the local ecosystem. A study published in the journal Environmental Pollution found that brassica crops can provide a valuable source of nectar and pollen for bees and other pollinators.

4. Controls pests and diseases: Brassica plants produce compounds that can repel or deter pests, such as cabbage worms and aphids, and can also help to reduce the spread of certain plant diseases. For example, a study published in the journal Phytochemistry found that brassica plants contain compounds that can inhibit the growth of certain fungi and bacteria, making them potentially useful for controlling plant diseases.

5. Provides habitat for wildlife: The dense, leafy growth of brassica plants can provide a valuable source of food and shelter for a wide range of wildlife, including birds, rabbits, and other small mammals. A study published in the journal Agriculture, Ecosystems & Environment found that brassica cover crops can support a diverse range of birds and other wildlife in agricultural landscapes.

6. Improves air quality: Brassica plants absorb carbon dioxide from the atmosphere and release oxygen, helping to improve air quality and reduce the negative impacts of greenhouse gases. A study published in the journal Environmental Pollution found that brassica crops can significantly reduce greenhouse gas emissions in agricultural systems.

7. Reduces water pollution: Brassica plants can help to filter pollutants and excess nutrients from the water supply, reducing the risk of water pollution and improving the overall health of aquatic ecosystems. A study published in the journal Environmental Pollution found that brassica cover crops can reduce the amount of nitrogen and phosphorus entering waterways, improving water quality.

8. Conserves resources: Brassica plants are relatively easy to grow and are often grown using sustainable farming practices, which can help to conserve resources such as water and energy. For example, a study published in the journal Agriculture, Ecosystems & Environment found that brassica cover crops can reduce the need for synthetic fertilizers and pesticides, reducing the environmental impact of agriculture.

9. Enhances beauty: Brassica plants come in a wide range of shapes, sizes, and colors, and can add visual interest and beauty to gardens, landscapes, and other outdoor spaces. For example, cabbage and kale have colorful, frilly leaves, while broccoli and cauliflower have distinctive, compact heads. Adding brassica plants to a garden or landscape can add texture and color, enhancing the overall aesthetic appeal of the area.

Social

1. Provides a source of employment: Growing brassica vegetables can provide a source of employment for people who work in the agricultural sector, including farmers, farm workers, and others involved in the production, processing, and distribution of brassica crops. This can help to create economic opportunities and improve financial stability for individuals and families.

2. Enhances cultural traditions: Many cultures have a long history of growing and consuming brassica vegetables, and these plants can be an important part of cultural traditions and identities. For example, in many Asian cultures, brassica vegetables such as bok choy, Napa cabbage, and mustard greens are commonly used in traditional dishes. Preserving and promoting these cultural traditions can help to strengthen community bonds and promote cultural awareness and understanding.

3. Promotes healthy eating habits: Brassica vegetables are a healthy, nutritious choice that can help to promote healthy eating habits and reduce the risk of diet-related health problems. For example, consuming a diet rich in brassica vegetables has been linked to a reduced risk of certain types of cancer, heart disease, and other health conditions.

4. Increases access to fresh produce: Growing brassica vegetables locally can increase access to fresh, nutritious produce, especially in areas where access to supermarkets and other sources of fresh produce may be limited. This can help to improve the overall health and well-being of individuals and communities.

Nutritional properties of brassica

These vegetables are a rich source of antioxidants, vitamins, minerals, and fiber, and have a variety of nutritional properties. Here is a list of the nutritional properties of Brassica crops with daily value (DV) including specific values for a one cup (approx. 90g) serving:

• Vitamin C: One cup of cooked broccoli contains approximately 180% of the DV for vitamin C, or about 145 mg of vitamin C.
• Vitamin K: One cup of cooked broccoli contains approximately 600% of the DV for vitamin K, or about 520 mcg of vitamin K.
• Folate: One cup of cooked broccoli contains approximately 60% of the DV for folate, or about 60 mcg of folate.
• Potassium: One cup of cooked broccoli contains approximately 8% of the DV for potassium, or about 420 mg of potassium.
• Fiber: One cup of cooked broccoli contains approximately 6% of the DV for fiber, or about 2.5 g of fiber.
• Protein: One cup of cooked broccoli contains approximately 8% of the DV for protein, or about 4 g of protein.
• Iron: One cup of cooked broccoli contains approximately 3% of the DV for iron, or about 0.7 mg of iron.
• Calcium: One cup of cooked broccoli contains approximately 6% of the DV for calcium, or about 70 mg of calcium.
• Magnesium: One cup of cooked broccoli contains approximately 8% of the DV for magnesium, or about 40 mg of magnesium.
• Zinc: One cup of cooked broccoli contains approximately 3% of the DV for zinc, or about 0.7 mg of zinc.

Conclusion

Brassica vegetables are a nutritious and delicious addition to any diet. These leafy greens, including broccoli, cabbage, and kale, are rich in vitamins and minerals and have been linked to numerous health benefits. They are relatively easy to grow and can be found at most grocery stores, making them a convenient and accessible source of nutrients. By adding Brassica vegetables to your meals, you can boost your health and well-being in a tasty and convenient way.