Brassicas

The Brassica family of vegetables are descendants of the wild cabbage and include the cauliflower, broccoli and Brussels sprouts, along with Swedes, turnips and kohlrabi, which are eaten for their roots and swollen stems rather than their leafy heads.

Brassicas are rich in minerals and vitamin C; however, half of their vitamin content is lost when they are cooked. All members of this family also contain sulphur compounds, which give them a distinctive 'cabbagey' smell if they are overcooked.