Packed with vitamins, minerals, and antioxidants, brassicas are the powerhouses of the vegetable kingdom. The Brassica group provides more types of vegetables than any other genus. Brassicas are members of the Brassicaceae or mustard family, formerly known as the Cruciferae or crucifer family, hence they are also called crucifers. This diverse grouping includes plants whose leaves, flowers, stems, and roots are eaten. Some of the most common brassicas include broccoli, Brussels sprouts, cabbage, cauliflower, swedes, and turnips. Less familiar brassicas include broccoli raab, collards, cress, kale, kohlrabi, mustard, and bok choy.