Cruciferous vegetables include broccoli, Swiss chard, arugula, collards, kale, cauliflower, cabbage, Chinese cabbage, brussels sprouts, bok choy, kohlrabi, mustard greens, radishes, turnip greens, turnips, rutabaga, and watercress, . Cruciferous vegetables are rich in zinc, vitamins A, B, C, D and E and have been regarded for centuries as medicinal foods.
These members of the cabbage family make an excellent stir fry and can be added to a salad. Epidemiological studies found that consumption of this group of vegetables was associated with decreased risk for cancer. Cruciferous vegetables contain a kind of phytochemical known as isothiocyanates, which stimulate our bodies to break down potential carcinogens (cancer causing agents).
Substances in these vegetables may help your body defend against cancers of the colon, breast, lung, and cervix., Other beneficial substances found in cruciferous vegetables include fiber and the antioxidants vitamin C and beta carotene.
Related information: Super Veggies– WebMD.
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