Characterization and Comparison of Raw Brassica and Grass Field Sensorial and Nutritional Quality

This study reports a characterization of the nutritional quality several vegetables belonging to Brassica genus and other species cultivated in central Italy. The aim this trial is investigate antioxidant capacity phytochemical content vegetable products during two consecutive years. sensorial investigated with measuring soluble solid (SSC), titratable acidity (TA) pH; by measurement total (TAC), phenols (TPH), anthocyanins (ACY), vitamin C content. results confirm highest genus, particular, red curly kale (13.68 11.97 mM Trolox/kg fw locations tested); among analyzed, most interesting are chicory borage (10.3 11.94 first year cultivation Valdaso, respectively). A high intake these may bring lot health benefits linked their antioxidative