Solution

The glucosinolates are natural components of many pungent plants such as mustard, cabbage, rapeseed and horseradish. The pungency of those plants are due to mustard oils produced from glucosinolates when the plant material is chewed, cut or otherwise damaged. These are the anti nutritional factor present in Rapeseed and Mustard oil cakes.
These natural chemicals most likely contribute to plant defense against pests and diseases, but are also enjoyed in small amounts by humans and are believed to contribute to the health promoting properties of cruciferous vegetables.
Glucosinolates occur as secondary metabolites of almost all plants of the order Brassicales, but also in the genus Drypetes (family Euphorbiaceae). Cyanogenic glycolipids, isoflavonoids and cyanoalanines are absent in rapeseed and mustard oil cakes.
Therefore, the correct answer is option A.