Brassica vegetables include broccoli, cabbage, mustard and collard greens, and bok choy. They contain glucosinolates, the metabolic breakdown products of which are potent modulators of xenobiotic-metabolizing enzymes that protect DNA from damage. Almost all parts of some brassica species have been developed for food, including the root (swedes, turnips), stems (kohlrabi), leaves (cabbage, brussels sprouts), flowers (cauliflower, broccoli), and seeds (many, including mustard seed, rapeseed). Brassicaterol is found in high concentrations in brassica, also known as rapeseed oil.

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Brassica plant species
Brassica rapa - turnip rape
Brassica napus - Oilseed rape
Brassica oleracea - Kale, Cabbage, Broccoli, Cauliflower, Kai-lan, Brussels sprouts
Brassica nigra - black mustard
Brassica juncea - brown mustard
Brassica hirta or brassica alba - white mustard