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3312897 
Journal Article 
Comparative mineral composition among canola cultivars and other cruciferous leafy greens 
Miller-Cebert, RL; Sistani, NA; Cebert, E 
2009 
Yes 
Journal of Food Composition and Analysis
ISSN: 0889-1575
EISSN: 1096-0481 
22 
2 
112-116 
WOS:000264920500003 
The potential of canola (Brassica napus L.) leafy greens as a food source for human consumption is being considered to increase the variety of nutritious vegetables available to consumers. Scientific evidence supports that the consumption of cruciferous vegetables tray reduce individual risk factors for some diseases. Five canola cultivars were grown at Alabama A & M University, Winfred Thomas Agricultural Research Station, in Hazel Green, AL, USA, and wet a analyzed to deter mine mineral composition of raw canola leafy greens for comparison to those of collard greens (Brassica oleraceae war. viridis), kale. (Brassica oleraceae L. acephala) and cabbage (Brassica oleraceae L. vat. capitata). Results showed that collard greens were significantly higher in potassium (K) than the other crops tested; however, canola was significantly higher in K titan cabbage and kale. The essential micronutrient, iron (Fe), (24.77 mg/100 g city weight). was significantly higher in canola and lowest in cabbage (7.65 mg/100 g dry weight). Zinc (Zn) and manganese (Mn) contents of canola (3.00 and 16.40 g/100 g dry weight, respectively) were greater than cabbage and collard. Anions (lie three canola harvest stages (rosette, budding and blooming), K content increased with growth, while Fe and aluminum (AI) decreased; sodium (Na) was lowest at the budding stage compared to the other two stages. The results of this research indicate that canola greens can he all acceptable substitute for traditional leafy green vegetables. (C) 2008 Elsevier Inc. All rights reserved. 
Brassicaceae; Brassica napus; Canola greens; Rapeseed greens; Leafy greens; Green leafy vegetables; Macrominerals; Microminerals; Nutrients; Harvest stage; Food composition