All about brassica vegetables

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:

Kale

Collard Greens

Mustard Greens

Watercress

Swiss Chard

Green and Red Cabbage

Chinese Cabbage

Napa Cabbage

Brussels Sprouts

Kohlrabi

Broccoli

Cauliflower

Bok Choy

Komatsuna

Tokyo Bekana

Turnip

Rutabaga

Tatsoi

Radish

Daikon

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

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