NUTRITIOUS TIP Brassicas are rich in vitamins C, A, E, K, as well as folate, calcium, iron, potassium and phosphorus. They are a good source of dietary fibre and have a precious compound that no other fruits or vegetables contain, glucosinolates specifically. Glucosinolates are naturally occurring bioactive sulphur-rich compounds, and are the main components behind the health benefits of Brassicas. These compounds also provide the characteristic bitter or mustard flavours in many Brassica vegetables. Striking a balance between flavour and bioactive levels will be important in increasing the popularity of Brassica vegetables, in addition to promoting health benefits. The dietary intake of the health-promoting compounds found in Brassica vegetables have been shown in epidemiological studies to reduce the risks of atherosclerosis in which the arteries are clogged by the deposits of fatty material.