Difference between revisions of "Cruciferous Vegetables"
From Wikiwel
(→Benefits and uses of Cruciferous Vegetables are) |
|||
| Line 3: | Line 3: | ||
* [[Sulforaphane]] | * [[Sulforaphane]] | ||
* [[Indole-3-carbinol]] | * [[Indole-3-carbinol]] | ||
| + | ==Special Precautions of Cruciferous Vegetables== | ||
| + | *[[Cruciferous Vegetables]] are excellent accumulators of heavy metals, including thallium. Cruciferous vegetables include: kale, broccoli, cauliflower, cabbage, brussels sprouts, collard and mustard greens. While considering kale’s explosion in popularity, Hrecent reports made the link between cruciferous vegetables and possible thallium toxicity. | ||
==Benefits and uses of Cruciferous Vegetables are== | ==Benefits and uses of Cruciferous Vegetables are== | ||
* Cruciferous vegetables are rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K; folate and minerals. | * Cruciferous vegetables are rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K; folate and minerals. | ||
Revision as of 01:47, 24 July 2015
See also :
Special Precautions of Cruciferous Vegetables
- Cruciferous Vegetables are excellent accumulators of heavy metals, including thallium. Cruciferous vegetables include: kale, broccoli, cauliflower, cabbage, brussels sprouts, collard and mustard greens. While considering kale’s explosion in popularity, Hrecent reports made the link between cruciferous vegetables and possible thallium toxicity.
Benefits and uses of Cruciferous Vegetables are
- Cruciferous vegetables are rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K; folate and minerals.
- They also are a good fiber source.
- In addition, cruciferous vegetables contain a group of substances known as glucosinolates, which are sulfur-containing chemicals. These chemicals are responsible for the pungent aroma and bitter flavor of cruciferous vegetables. During food preparation, chewing, and digestion, the glucosinolates in cruciferous vegetables are broken down to form biologically active compounds such as indoles, nitriles, thiocyanates, and isothiocyanates. Indole-3-carbinol (an indole) and sulforaphane (an isothiocyanate) have been most frequently examined for their anticancer effects. Indoles and isothiocyanates have been found to inhibit the development of cancer in several organs in rats and mice, including the bladder, breast, colon, liver, lung, and stomach.
See also :
- Broccoli
- Brussels sprouts
- Cauliflower
- Cabbage
- Arugula
- Bok Choy
- Collards
- Horseradish
- Black Radish
- Kale
- Mustard Greens
- Rapini
- Rutabaga
- Swiss Chard
- Turnip Greens
- Kohlrabi
- Wasabia Japonica
- Watercress
