are mustard greens cruciferous
Two especially common scientific groupings of cruciferous vegetables are the Brassica oleracea (broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, and kohlrabi) and the Brassica rapa (Chinese cabbage and turnips). Brassica campestris is another name for the genus-species grouping called Brassica rapa. Mustard. Mustard (also known as mustard greens, spinach, leaf mustard and white mustard), is a quick-to-mature, easy-to-grow, cool-season vegetable for greens or salads. Brassica juncea, mustard greens, Indian mustard, Chinese mustard, Jie Cai (in Mandarin) or Kai Choi (in Cantonese), or leaf mustard is a species of mustard plant. Subvarieties include southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish-mustard flavor. Mustard greens can be eaten raw or cooked. The whole plant can be cut at once or individual outer leaves can be picked for a cut-and-come-again harvest. The young leaves, four to five inches long, are mild-flavored and can be eaten raw in salads. The astonishing concentration of vitamin A carotenoids in cruciferous vegetables and their unusually high content of vitamin C and manganese are clearly key components in their growing reputation as an antioxidant vegetable group. Also known as mustard greens, mustard is especially popular in southern states. Mustard is a member of the cruciferous vegetable family. It shares the same cancer-preventing benefits of broccoli, cabbage and kale. But many scientists are starting to favor the term brassica vegetables over cruciferous vegetables and the traditional name of this plant family in Latin, Cruciferae, is now being largely replaced by the Latin name Brassicaceae. The word cole (which is easy to spot in the word coleslaw, a dish usually made from cabbage but also from cruciferous vegetables like broccoli) once again takes us back to the Latin language; it comes from the word caulis that refers to the stalks of plants, especially to the stalk of the cabbage plant. Recent research has also linked the bitterness of taste in cruciferous vegetables with calcium content. Turnip greens, for example, which taste far more bitter to many people than cabbage, contain about 4 times more calcium than their fellow cruciferous vegetable. Although mustard is often associated with the Deep South, it is also suitable for gardens in the central and northern United States in the cool parts of the growing season. Mustard greens are high in vitamins A and C.
Yes