A Comparative Study on the Nutrients, Mineral Elements, and Antioxidant Compounds in Different Types of Cruciferous Vegetables

Abstract

Studies on the diversity within and among cabbage (Brassica oleracea L. var. capitata L.), cauliflower (Brassica oleracea var. botrytis), and Chinese cabbage (Brassica rapa L. ssp. pekinensis) variants are essential for the development of healthy diets. However, most studies on them have been limited to a single species, with little integrated analysis between them. In this study, the diversity within and among these species and varieties is assessed by determining the contents of 15 major characteristic nutrients, antioxidants, and minerals in 12 varieties of cabbage, 9 varieties of cauliflower, and 12 varieties of Chinese cabbage cultivated under the same conditions. The results show that there are significant differences in the compositional distributions of cabbage, cauliflower, and Chinese cabbage. Cabbage has the highest contents of soluble sugars (27.73 mg·kg−1 FW), flavonoids (5.90 mg·g−1 FW), and Fe (46.90 mg·kg−1 DW). Cauliflower is an ideal source of soluble protein (603.04 mg·kg−1 FW), polyphenols (1.53 mg·g−1 FW), glucosinolates (25.27 μmol·g−1 FW), and Cu (4.25 mg·kg−1 DW). Chinese cabbage is rich in vitamin C (0.45 mg·g−1 FW) and minerals (K, Ca, Mg, P, Mn, and Zn, at 9206.67 mg·kg−1 DW, 3297.00 mg·kg−1 DW, 3322.79 mg·kg−1 DW, 5614.78 mg·kg−1 DW, 15.36 mg·kg−1 DW, and 21.87 mg·kg−1 DW, respectively). There is a correlation between the quality, antioxidant properties, and minerals of the three species. In principal component analysis, a wide distribution of cabbage varieties and a high degree of overlap with the confidence ellipse of cauliflower are observed, indicating that certain cabbage varieties share compositional characteristics with cauliflower. These findings provide a reference for selecting varieties with higher nutritional value and antioxidant properties, as well as breeding new varieties.

Effect of Foliar Application of Sodium Selenate on Mineral Relationships in Brassicaceae Crops

“…The high K, Ca, P and Fe levels in Brassica oleracea plants of the different botanical varieties examined were consistent with the published data [33,34]. A comparison of the mineral profiles of eight B. oleracea representatives carried out in the present work revealed the highest K levels in kohlrabi, Savoy cabbage and cauliflower; Ca was found in early ripe cabbage and broccoli, and P was observed in kohlrabi and broccoli.…”

Current Knowledge on the Preparation and Benefits of Cruciferous Vegetables as Relates to In Vitro, In Vivo, and Clinical Models of Inflammatory Bowel Disease

“…Cruciferous vegetables belong to the mustard family and are rich in bioactive compounds beneficial to human health [ 97 , 98 ] via prebiotic, probiotic (i.e., when fermented), anti-inflammatory, and antioxidant effects for regulating gut microbiota communities and alleviating pathogenic signals of IBD [ 16 , 99 , 100 ]. They include broccoli and broccoli sprouts (Brassica oleracea variety italica), brussels sprouts (B. oleracea var.…”

“…Acephala or B. napus), bok choy (Brassica rapa cultivar Chinensis), mustard greens (B. rapa and B. juncea), turnips (B. rapa, var. rapa), the mustard Virginia pepperweed/peppergrass (Lepidium virginicum), arugula (Eruca vesicaria sativa), and wasabi (Wasabia japonica, W. koreana, and Eutrema japonicum) [ 97 , 98 ]. The presence of glucosinolates (GSLs), flavonoids, and polyphenols in crucifers provide antioxidants to scavenge ROS and anti-inflammatory agents to alleviate IBD symptoms and heal intestinal damage [ 101 , 102 ].…”

Dynamics of bioactive substances accumulation during cauliflower maturation as a way to ensure functional crop properties

“…Different varieties of cauliflower may have different levels and ratios of bioactive compounds [28][29]. In addition to genetically determined traits, the content of bioactive components in cauliflower and the resulting nutritional value are influenced by climatic conditions and the growing period [30][31].…”