Brassica vegetables: nutritional and health benefits and innovative market exploitation for dietary diversity
Joao Carlos da Silva Dias

University of Lisbon

Abstract

Brassica crops are a diverse group of vegetables. They are highly nutritious and have unique flavor and taste. Brassicas are good sources of dietary fiber, vitamin C, vitamin B6, vitamin K, minerals and anti-oxidants glucosinolates and flavonoids, that exhibit anti-carcinogen properties. They are capable of accumulating substantial amounts of selenium when grown on high-selenium soil. This presentation highlights the nutritional and health benefits of Brassicas, as well as, their innovative market exploitation for dietary diversity

Keywords: vegetable

Topic: Food and Nutrition Security