Cruciferous Vegetables

Food Cruciferous Vegetables

Many people are not familiar with the term “cruciferous vegetables” it is the type of vegetable which comes under the family of Brassicaceae with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, bok choy, broccoli, garden cres, brussels sprouts and similar growing leafy vegetables.

The name “cruciferous vegetable” was originally named for the four equal-sized petals in its flowers that could be viewed as forming a cross like or crucifix shape. But its traditional name of this plant family in Latin is Cruciferae is now being replaced by the Latin name Brassicaceae its meaning is cabbage and it comes in that family. The name “cruciferous” is an informal classification for members of the mustard family and comes from the Latin Cruciferae meaning “cross-bearing,” because the four petals resemble a cross.

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They are a diverse group that includes broccoli, cauliflower, cabbage, kale, bok choy, arugula, brussels sprouts, collards, watercress, and radish. While these veggies grow in all different colors, shapes, and sizes with several nutritional benefits. Cruciferous vegetables are low in calories and rich in folate, vitamin C, K, E, and fiber. Fiber is an important nutrient. It is also a good source of phytonutrient which is a plant-based compound that may help to lower inflammation and reduce the risk of developing cancer. They are rich in fiber and low in calories, a combination that will help you feel full and satisfied without overeating.

Read More : Powerful Winter Superfood

As these vegetables have conventional nutrients that can not find in any other vegetable group. They are star is simply superstars in conventional nutrient areas. By adding these vegetables to your diet provide 25-30% of the fiber in your diet. Winters are the best season to consume these vegetables because it’s the season for all these vegetables. These vegetables can be eaten raw and cooked both ways as many vegetables which come in this category are used salads so you can enjoy or you can saute these vegetables for 5-7 minutes and enjoy with your favorite bread.

Cruciferous Vegetables

Cruciferous Vegetables

Cabbage

Cabbage a leafy green, red or white biennial plant. It also contains a small number of other micronutrients, including vitamin A, iron, and riboflavin. It is rich in vitamin B6 and folate both are essential for many important processes of the body. It makes your heart healthy, lowers blood pressure, and cholesterol level. It improves the digestion system and keeps inflammation in check.

Cauliflower

Cauliflower is a cruciferous vegetable that is naturally high in fiber and vitamin B. It provides antioxidants and phytonutrients that protect against cancer. It contains fiber to enhance weight loss and digestion, choline which is essential for learning and memory, many other important nutrients.

Broccoli

Broccoli is an edible green plant from the cabbage family. It is a nutritional powerhouse of vitamins, minerals, fiber, and antioxidants. It is a good source of protein and contains iron, potassium, calcium, selenium, and magnesium which includes folic acid. It protects certain types of cancers and aid blood sugar control. It supports heart health and makes good digestion.

Kale

Kale is also known as leaf cabbage which also belongs to cabbage cultivators grown for their edible leaves. It contains fiber, antioxidants, calcium, vitamin C and K, iron, and a wide range of nutrients that help and prevent various health problems. Antioxidants help to remove unwanted toxins which kale help to do. It lowers cholesterol and reduces the risk of heart disease. It can reduce weight loss.

Brussels Sprouts

Brussels sprout is an edible bud that also grows in the Brassicaceae family. They resemble small cabbage. It has high fiber, vitamins, minerals, antioxidants, and a high level of nutrients. It is rich in vitamin C and K. It maintains a healthy blood sugar level and protects against cancer. It reduces inflammation and contains omega 3 fatty acids.

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Jagriti Shuklahttps://foodhistoria.com
I am Jagriti, the cook and the writer behind this small blog. I have grown up in the kitchen alongside my mum and conversations in my family are always about the next meal. The love for food and cooking is always a passion for me. But my passion allowed me to follow my cooking journey.

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