Brassicas can be divided into three main categories according to the part of the plant used: oilseeds, vegetables and condiments. The economically important members of the Brassica group are widely used as cooked vegetables and are widely accepted as functional foods and dietary supplements (Faust et al. 2017; Li et al. 2023). Many Brassica crops continue to be consumed following traditional gastronomic practices such as microwave heating, ice cream production, fermentation, steaming, boiling and pan-frying (Murillo and Mehta 2001). The crops from this group generally include vegetables and forage plants, which play an important role in the human diet, being consumed globally and standing among the most important food crops in China, Japan, the Indian Subcontinent and Europe.