By Donna V. Scaglione
Cruciferous vegetables might not be among your favorite veggies. They can taste bitter and their texture has a woodiness about it. Which vegetables are cruciferous, or of the cabbage family? They are the ones you probably hated as a kid: broccoli, cabbage, Brussels sprouts, cauliflower, kale, and bok choy.
But these veggies contain vitamins, nutrients, fiber, and phytochemicals that make them so good for you. Nutrition experts say they are particularly important for fighting cancer as well as heart disease. Here are reasons for getting these wonder veggies on your plate, and delicious ways of enjoying them.
1. Broccoli
Growing research shows that cruciferous vegetables like broccoli have important components linked to cancer risk reduction, and they help regulate a system of bodily enzymes that fight cancer. In studies, cruciferous vegetables have stopped the growth of cancer cells in tumors of the breast, uterine lining, colon, liver, lung, and cervix, the American Institute for Cancer Research reports.
Cooking tip: Don’t overcook these vegetables. They are less appealing when mushy and lose the phytochemicals that make them so healthy when cooked for too long. Lightly steam or sauté them. Or serve them raw with dip on a veggie platter — broccoli and cauliflower are especially good this way.
