Abstract:In order to understand the nutritional values of Brassica juncea var. Crassicauiis and Brassica juncea var.tumida, the contents of bioactive compounds and antioxidant capacities among different edible parts (flesh, peel and petiole) in Brassica juncea var. Crassicauiis and Brassica juncea var.tumida were investigated in the present study. The results indicated that significant differences were found among different edible parts and types. The levels of chlorophyll, carotenoids, proanthocyanidins, flavonoids, total phenolics and antioxidant capacities were followed as the trends of petiole > peel > flesh; whereas vitamin C was opposite. The contents of bioactive compounds in Brassica juncea var.tumida were notably higher than those in Brassica juncea var. Crassicauiis; on the contrary, the levels of antioxidant capacities in Brassica juncea var.tumida were lower than Brassica juncea var. Crassicauiis. Principal component analysis (PCA) showed that the variations were mainly from the factor of edible parts, followed by the factor of types. Further genetic variance ratio analysis indicated that the variations of chlorophyll, vitamin C, proanthocyanidins, flavonoids and antioxidant capacity were affected by the edible parts rather than the types; contrary to the variations of carotenoids and total phenolics; while the variations of chlorophyll and vitamin C were also influenced by the interaction of types × edible parts. Moreover, significant positive correlation were found between antioxidant capacities with proanthocyanidins and flavonoids, respectively, indicating that proanthocyanidins and flavonoids may have major contribution to antioxidant capacity in Brassica juncea var. Crassicauiis and Brassica juncea var.tumida. Our systematic study will provide basis and reference for daily dietary and nutrient arrangement.