Cruciferous Vegetables

All of these vegetables fall into a group known as cruciferous vegetables and as amazing as broccoli may be on many nutritional fronts, it is good to know that they all have their special benefits. All of them give us the super nutrient known as sulforaphane, which appears to stimulate certain enzymes in our bodies to detoxify potential cancer-causers.

Cutting or chewing these vegetables helps to activate sulphoraphane, which fortunately survives steaming and boiling. The more briefly you cook green vegetables and the less water you use to cook them in, the more of other nutrients like vitamin C and various B vitamins are preserved.

Broccoli

Broccoli

One of the best vegetables for the mineral iron, try to avoid having tea at the same meal as broccoli so that this energy-boosting nutrient has the best chance of being absorbed by your body.

Brussel Sprouts

Brussel Sprouts

The distinctive smell and taste of sprouts comes from a type of super nutrient called sinigrin. The higher the sinigrin levels the ‘better’ the sprouts probably are health-wise, but the more bitter their taste which can be off-putting.

Bok Choi

Bok Choi

Along with all the other cruciferous vegetable nutritional advantages, bok choi is particularly good for bone building calcium with one 100g serving giving us 80mg of the 700mg which as adults we need each day.

Cabbage

Cabbage

A vegetable which has several guises, you can enjoy it as spring, red, savoy, flower or head cabbage. All give us sulforaphane and vitamin C along with folate, a B vitamin needed for healthy nerves, and a healthy heart.

Kale

Kale

Eating up more of this dark green vegetable is one American food habit we should try to emulate because not only is it bursting with super nutrients found in other cruciferous vegetables like broccoli, it is really great too for the yellow antioxidant pigment called lutein.