While interest in the potential health benefits of cruciferous vegetables are mains high, there have been remarkably few studies that attempted to track the dietary intake of cruciferous vegetables and even less that attempted to identify food intake biomarkers (FIBs). Our aim was to systematically review the global literature on commonly consumed cruciferous vegetables in an effort to identify and evaluate candidate food intake biomarkers. A comprehensive literature search was conducted in the three databases PubMed central, Scopus and Web of Science, following the JPI-FOODBALL Biomarker of Food Intake Reviews protocol elaborated under guidance of the PRISMA statement and described in Praticó et al. (2018). All searches were carried out in September-October 2019. A total of nine cruciferous vegetables were chosen (broccoli, cabbage, kale, Brussels sprouts, mustard, cauliflower Chinese cabbage, bok choi, kohlrabi). The initial search retrieved 1.871 hits (808 from PubMed, 652 from Web of Science and 411 from Scopus). Subsequent screening of the titles and abstracts reduced the number of papers to 81 hits that were evaluated for relevant content about BFIs. We identified 16, 51, 1, 7, 4 and 2 studies that explored FIBs for cruciferous vegetables as a group, broccoli, Brussels sprouts, cabbage, kale and mustard consumption, respectively. Free thiocyanate, isothiocyanate and their conjugates, free sulforaphane and their conjugates as well as dithiocarbamates, erucin, iberin, S-methyl-L-cysteine sulfoxide (SMCSO), 3,30-diindolymethane (DIM), s-phenylmercapturic acid (SPMA), allyl mercapturic acid (AMA), 2-thiothiazolidine-4-carboxylic acid (TTCA), N-Acetyl-S-(3-Cyano-2(Methylsulfanyl)Propyl-Cysteine (CEPT-NAC) were identified as candidate biomarkers for cruciferous intake and their validation level further assessed according to the 8 criteria defined by the FOODBALL consortium. From all studies collected, SFN or its conjugates found in urine and blood after broccoli intake were only candidate FIBs for a specific cruciferous vegetable and showed the highest degree of validation for this vegetable.