Cruciferous Vegetables: What’s the Advantage?

Not many people know about cruciferous vegetables. Again, some people think of only cauliflower or cabbage by the term cruciferous vegetables. But the term is not that limited in its usage.

First of all, cruciferous vegetables are vegetables from the family Brassicaceae, or, to make it easy, the cabbage family.

Apart from just cauliflower and cabbage, cruciferous vegetables also include broccoli, arugula, bok choy, chard, Brussels sprout, Horseradish, Collard, mustard greens, Rapini, radish, kohlrabi, wasabi, watercress, etc.

The family tree of cruciferous vegetables is pretty ancient. According to a botany theory named the triangle of U, there are three common plants–ancestors of the cabbage family, which evolved and in various situations and configurations, turned into the modern day’s cruciferous vegetables.

Over the centuries, cruciferous vegetables have been largely planted by farmers and gardeners. Interestingly, different cruciferous vegetables were grown for their different parts.

For example, cabbage and kale were grown for their leaves, broccoli, and cauliflower for their buds, kohlrabi for its stems, and so on.

There is almost no negative impact of cruciferous vegetables. Instead, these veggies are rich in nutrients like vitamin B9, vitamin C, fiber, potassium, selenium, and phytochemicals.

Besides, the group of nutrients in these vegetables, named as glucosinolates, can even help to fight cancer.

As the researchers say, those who follow a diet rich in cruciferous vegetables, are more likely to avoid different cancers like pancreatic cancer, prostate cancer, bladder cancer, breast or lung cancer, etc.

There are also some enzymes in the cruciferous vegetables that suppose to lower the rate of damage of the cell DNA. Moreover, the vegetable may also contain antioxidants.

In broccoli, brussels sprouts, broccoli sprouts, and bok choy, there are nutrients like sulforaphane, which is an effective protector against colon and prostate cancer.

Generally, cruciferous vegetables are tasty foods to people from all age groups. There is arugula, which in fresh condition contains a great taste. Arugula can be mixed with green salad, which will provide an attractive flavour to it.

Kohlrabli and radish also have an appealing taste. And these cruciferous vegetables can be used in almost any type of food - burgers, soups, salads, fries, stews, and so on.

So, for a delicious, yet healthy diet, try to grab any type of cruciferous vegetables on your dining table. They have nothing but guaranteed advantages.

[email protected]