Cruciferous Vegetables Nutrition

and Your Health

Cruciferous vegetables are often called the “super stars” of plant foods. They are packed with healthy nutrients and can be easily added to your diet.

Cruciferous Vegetables include: Arugula, bok choy, broccoli, brussel sprouts, cabbage, cauliflower, collard greens, kale, mustard greens, radish, rutabaga, turnip, and watercress. As a group, these vegetables are very high in vitamin A, vitamin C, folic acid (a B vitamin), and vitamin K. Some of these vitamins act as antioxidants, which can help to protect the body’s cells from damage. Cruciferous vegetables also tend to have high fiber and water contents, making them filling, low calorie foods that may also aid in digestion.

Phytochemicals are natural chemicals found in plant foods that have healthful effects. Some studies have found that the phytochemicals in cruciferous vegetables may help to defend against cancer.

Try to eat at least one serving of cruciferous vegetables per day; one serving is equal to ½ cup cooked vegetables or 1 cup raw.