Cruciferous Vegetables

Cruciferous vegetables or the Brassica family are sulfur containing vegetables with compounds know as glucosinolates. The glucosinolates impart the spicy or bitter taste in these vegetables. When the amino acid compounds (glucosinolates) are broken down they are used in liver cells for biotransformation or detoxification of carcinogens, hormones and other internal and external chemical compounds or byproducts.

Biotransformation or breakdown of chemical compounds is an ongoing process that the cells of the body goes through. Supporting this process by eating cruciferous vegetables aids in your health.

So, how much should you eat? As much as 3 servings a day (or 1.5 cups...

1 serving is equal to 1/2 cup of vegetables or 1 cup of leafy greens), and at least 2.5 cups of vegetables per day.

The anti-inflammatory and antioxidant properties of the brassicas also support cellular health. Cruciferous vegetables are a good source of Folate, Vitamin C, Vitamin K, Selenium, Calcium, Chlorophyll, and Fiber.

List of Cruciferous Vegetables:

broccoli

cauliflower

brussel sprouts

cabbage

kale

collard greens

arugula

bok choy