Broccoli (Brassica oleracea var. italica or botrytis), Brussels sprouts (Brassica oleracea var. gemmifera) and cauliflower (Brassica oleracea var. botrytis) are also widely consumed varieties of Brassica oleracea.

As these varieties have probably been bred in the last 300-400 years, they are likely to have similar immunological properties. However, there is some possibility of variation because different parts of these plant foods are consumed (flower heads for broccoli and cauliflower versus leaves for cabbage) and cabbage is sometimes eaten raw whilst the others are generally cooked. This is also true for mustard where the allergens have been characterised from the seeds but the seeds have different composition to the leaves.

Broccoli	Brussels Sprouts	Cauliflower