Cruciferous Vegetables – or Brassicas, as they are more currently called – include a wide range of vegetables you might not realize are related. A strong aroma and spicy taste, as well as their disease-fighting properties, characterize this group. They include:
Green and Red Cabbage
Brassicas are low in fat and sodium and are a good source of fiber, vitamins, folic acid and minerals. They are considered nutritional superstars. Brassicas also contain glucosinolates, which are the sulfur-containing phytochemicals responsible for their pungent aroma and in some cases, their spicy taste. There are studies showing that these glucosinolates could reduce the risk of many types of cancer.* In addition, the vitamin K content of these vegetables (especially in kale and collards) is responsible for their anti-inflammatory properties, and the high concentration of vitamin C, A carotenoids and manganese are the key components in their growing reputation as an antioxidant vegetable group.
* Sources cited:
van Poppel G, Verhoeven DT, Verhagen H, Goldbohm RA. Brassica vegetables and cancer prevention. Epidemiology and mechanisms. Adv Exp Med Biol. 1999;472:159-168. doi:10.1007/978-1-4757-3230-6_14