Cruciferous Veggies - What are they and Why are they good for us?

Cruciferous Vegetables:

Arugula 

Bok Choy

Broccoli

Brussel Sprouts

Cabbages

Canola (Rapeseed)

Cauliflower

Collard Greens

Cresses

Horseradish

Kale

Kohlrabi

Mustard Greens and Seeds

Radish

Rapini

Rutabaga

Swiss Chard 

Turnip

Our condensed, easy-read definition:

While Cruciferous may be eaten raw, they are best steamed or lightly Stir-fried/Sautéed in order to release their magical Healthful properties and remove some of their acidity. 

Cruciferous vegetables contain:

Vitamins

*Soluble Fiber

Multiple Nutrients

**Phytochemicals

*Soluble Fiber helps clean the arteries

**Phytochemicals give the plant its color, smell, chemical content and flavor. 

Researchers calculate there are approximately 10,000 different phytochemicals having qualities which might help cure cancer, stroke and metabolic syndrome. The best known Phytochemicals in Cruciferous Vegetables are called Glucosinates. This is why “whole foods” are preferable to processed foods. Different parts of the same plant offer unique nutrients.

Low in calories, rich in flavor and culinary diversity, Cruciferous Vegetables are Glucosinolate powerhouses, and contain antioxidants and have anti-inflammatory properties.

What are Glucosinolates? According to the Naturally Savvy website:  glucosinolates are “protective phyto-chemicals” that occur naturally in many plants of the brassica family (cruciferous vegetables). Approximately 120 different glucosinolates help the body eliminate carcinogens.

From WorldsHealthiestFoods.org here is a sampling of vitamins found in some cruciferous vegetables: