Glucosinolates in crucifer vegetables: broccoli, brussels sprouts, cauliflower, collards, kale, mustard greens, and kohlrabi

Correlation coefficients based on relative concentrations of 13 glucosinolates in the edible parts of 30 culth'ars were determined. Brussels sprouts (Brassica oleracea L. gemmifera group), cauliOower (8. oleracea L. botlJ·tis group), and either marrow-stem or smooth-leafed kale (B, oleracea L. aceplzala group) had similar glucosinolate patterns based on significant correlations (P < 0.01). The glucosinolates of 'Morris Heading' collards ((8. oleracea L. aceplzala group (var. sabellica)) were highly correlated with those of curl)' kale (B. oleracea L. aceplzala group (var. selensia)). Mustard greens (B. jUllcea (L.) Czern. & Cass. var. rugosa Baile,Y) and the corresponding seeds 'vere the most highly correlated of the 17 cuItivars for which the edible parts and seeds were compared. Seed analyses indicated relationships among the cuJti"ars somewhat similar to those seen for the edible portions.