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

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 center dot kg(-1) FW), flavonoids (5.90 mg center dot g(-1) FW), and Fe (46.90 mg center dot kg(-1) DW). Cauliflower is an ideal source of soluble protein (603.04 mg center dot kg(-1) FW), polyphenols (1.53 mg center dot g(-1) FW), glucosinolates (25.27 mu mol center dot g(-1) FW), and Cu (4.25 mg center dot kg(-1) DW). Chinese cabbage is rich in vitamin C (0.45 mg center dot g(-1) FW) and minerals (K, Ca, Mg, P, Mn, and Zn, at 9206.67 mg center dot kg(-1) DW, 3297.00 mg center dot kg(-1) DW, 3322.79 mg center dot kg(-1) DW, 5614.78 mg center dot kg(-1) DW, 15.36 mg center dot kg(-1) DW, and 21.87 mg center dot 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.

Automated summary

This study investigates the diversity within and among cabbage, cauliflower, and Chinese cabbage varieties by analyzing the contents of 15 major nutrients, antioxidants, and minerals. Significant differences in compositional distributions are found, with cabbage having high levels of soluble sugars, flavonoids, and iron; cauliflower being rich in soluble proteins, polyphenols, glucosinolates, and copper; and Chinese cabbage containing high amounts of vitamin C and minerals. Certain cabbage varieties share compositional characteristics with cauliflower. These findings provide valuable information for selecting varieties with higher nutritional value and breeding new varieties.