Cruciferous vegetables are a subset of the Brassicaceae family of vegetables which also includes Brussels sprouts, broccoli, cauliflower, cabbage and kale. These vegetables are well-known for their beneficial effects on health including their high vitamin and mineral content including vitamin C, vitamin K and folate, as well as their high dietary fibre content. They also contain substances known as glucosinolates which have been demonstrate to have anti-cancer properties.
Additionally, cruciferous veggies are a fantastic source of antioxidants which help shield the body from damage caused by risky chemicals known as free radicals. Additionally, the isothiocyanates that are included in these veggies have been found to have anti-inflammatory effects and may help reduce the chance of developing specific types of cancer.
Regular consumption of cruciferous vegetables has been linked to a reduced risk of heart disease, stroke and several cancers. They might also help you lose weight by consume less calories overall and keep you satisfied for longer.
It’s vital to remember that these vegetables should be thoroughly prepared because some people may have gas, bloating and indigestion from cruciferous vegetables when they’re raw. They might be simpler to digest if they are cooked or fermented.
To gain the maximum health benefits, it is advised to include a range of cruciferous vegetables in your diet in addition to other fruits and vegetables.
