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13. Food and Nutrition	13. Food and Nutrition
Food and Nutrition (85)	Commodity (19)
description:	Brassica is a genus of plants in the mustard family, the (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants. The genus Brassica is known for its important agricultural and horticultural crops and includes a number of weeds, both of wild taxa and escapees from cultivation. Brassica species and varieties commonly used for food include broccoli, cauliflower, cabbage, choy sum, rutabaga, turnip and some seeds used in the production of canola oil and the condiment mustard. Over 30 wild species and hybrids are in cultivation, plus numerous cultivars and hybrids of cultivated origin. Brassica plants have been the subject of much scientific interest for their agricultural importance. Six particular species (B. carinata, B. juncea, B. oleracea, B. napus, B. nigra and B. rapa) evolved by the combining of chromosomes from three earlier species, as described by the Triangle of U theory. AFDSI created a Brassica ontology.
complete name:	Brassica