Abstract
Broccoli varieties vary in their content of bioactive components. Among 50 varieties evaluated, antioxidant vitamin levels varied twofold (ascorbate) to tenfold (carotenoids). Glucosinolates varied thirteen-fold. Content of aliphatic glucosinolates was regulated more by genetic (61%) than environmental (5%) factors, whereas indolyl glucosinolates were less influenced by genetic factors (12%) than by environmental factors (33%). The implications of these findings are discussed.