Quality parameters of Brassica spp. grown in northwest Spain

Summary The edible portions of different Brassica spp. grown in several areas of Northwest Spain (Galicia) were studied during 2007 and 2008. The aim of the study was to determine and compare the values of some physicochemical parameters (moisture, soluble solids, titratable acidity, pH, protein, ash, vitamin C, total phenolics, chlorogenic acid, caffeic acid, p‐coumaric acid, quercitin and chlorophyll) in different edible portions of turnip greens and turnip tops (Brassica rapa var. rapa), Galega kales (B. oleracea L. var. acephala), white cabbages (B. oleracea L. convar. capitata var. alba) and Savoy cabbage (B. oleracea L. convar. capitata var. sabauda). Different values were obtained for the parameters depending on the variety of plant. In general, the nutrient contents of the turnips and the Galega kales were higher than those of the cabbages. Variations within different edible portions were also observed. Moreover, the mean values of the parameters measured in leaves were higher than those measured in stems, except for moisture content. High concentrations of soluble solids, protein, vitamin C and phenolics were found in the different varieties of Brassica studied.