By Harriet Mallinson | Published on October 12, 2017
Cruciferous vegetables don’t have a particularly appealing name and are often pretty unpopular with most people growing up.
However, it turns out your mom was wise to encourage you to gobble up your broccoli and cauliflower as they’re bursting with health benefits.
Cruciferous veg are part of the Brassica genus of plants in the mustard family. Vegetables in this clan include cabbage, turnips, radishes, kale, Brussels sprouts, watercress and bok choy.
These veggies 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. Mostly it’s the leaves or flower buds of cruciferous vegetables that are eaten, but the roots or seeds of a few are also edible.
The 2015-2020 Dietary Guidelines for Americans recommend that adults should look to consume 1½-2½ cup-equivalents of dark-green vegetables per week, including cruciferous vegetables, as part of healthy meals.
So, how do you know which of these vegetables is best for you to eat? MACROS have created this infographic to give you the intel on just a few of these vital veggies, from cabbage and its ability to reduce cholesterol, to kale and its dose of vitamin K to help build stronger bones.
Harriet is Editor of MACROS and perfectly capable of eating an entire log of goat’s cheese in one sitting.
