2024, Vol. 5, Issue 1, Part A

Cauliflower (Brassica oleracea var. botrytis) is a cruciferous vegetable celebrated for its nutritional benefits, versatility in cooking, and potential medicinal properties. Recent advances in chemical profiling techniques have unveiled a remarkable diversity in the biochemical composition of various cauliflower varieties, highlighting significant differences in nutritional value, phytochemical content, and bioactive compounds. This review article aims to synthesize current research on the chemical profiling of diverse cauliflower varieties, examining the implications for health, agriculture, and food science.