Cruciferous Vegetables
From Wikiwel
See :
- Broccoli
- Brussels sprouts
- Cauliflower
- Cabbage
- Arugula
- Bok Choy
- Collards
- Horseradish
- Black Radish
- Kale
- Mustard Greens
- Rapini
- Rutabaga
- Swiss Chard
- Turnip Greens
- Wasabia Japonica
- Watercress
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 (2, 3). Studies in animals and experiments with cells grown in the laboratory have identified several potential ways in which these compounds may help prevent cancer:
