Cruciferous Vegetables

Not only are cruciferous vegetables fantastic for our liver, but they also play an important role in cancer prevention. Cruciferous vegetables contain phytochemicals called isothiocyanates. These powerful phytochemicals are thought to reduce the risk of cancer by enhancing the body’s ability to detoxify. 

Cruciferous vegetables are also important sources of protein, fiber, vitamins, and minerals. A cup of cruciferous vegetables provides about 3 grams of protein. That’s the same amount of protein found in half an ounce of chicken breast. 

The fiber content of cruciferous vegetables can aid digestion and support healthy bacteria in the gut. They are also good sources of vitamin A, vitamin C, vitamin K, and manganese. 

Eating cruciferous vegetables daily can help lower the risk of cancer and other chronic diseases. To retain the full array of nutrients, it is best to eat these vegetables either raw, blanched, or lightly sauteed. 

Examples of Cruciferous Vegetables: Arugula, Bok choy, Broccoli, Brussels sprouts, Cabbage (all varieties), Cauliflower, Collard greens, Daikon, Horseradish, Kale, Kohlrabi, Mustard greens, Radish, Romanesco, Rutabaga, Tatsoi, Turnips, Wasabi, and Watercress.

Sauteed Cabbage Recipe