[Review on nonessential constituents of vegetables. II. Cruciferae (Brassica vegetables, radish, turnip, rutabaga, horse-radish) and gramineae (onion, leek, chive, garlic, asparagus) (author's transl)].

In this paper the hitherto known constituents of the titled vegetables except proteins, carbohydrates, triglyceride-fatty acids, and vitamins are reviewed, especially the volatiles, organic acids, phenolics, carotenoids and lipids.