What are cruciferous vegetables?

Cruciferous vegetables are those vegetables in the cabbage family including broccoli, cauliflower, Brussels sprouts, kale, cabbage and bok choy. Cruciferous vegetables contain fiber and important phytochemicals, vitamins and minerals.

WebMD reveals that there is a link between eating cruciferous vegetables and protection against cancer. Some components in cruciferous vegetables stop cancer cell growth in tumors of the breast, uterine lining, lung, colon, liver and cervix. Diets high in cruciferous vegetables are also associated with a lower risk of prostate cancer. To retain the phytochemicals responsible for these health benefits, it is best to eat cruciferous vegetables raw or lightly steamed.