According to the American Dietetic Association (www.eatright.org), cruciferous vegetables are showing promise in the fight against cancer. Cruciferous vegetables get their name because of their crucifer or cross-shaped four-petaled flowers. Cruciferous vegetables include arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, kohlrabi, mustard greens, radishes, rutabaga, turnips, and watercress.
The nutrients beta-carotene, fiber, and are the main components scientists attribute the cancer-fighting benefits to but there may be more nutrients in these vegetables that we don’t even know contribute to fighting cancer (this is why it’s so much healthier to eat whole foods than just take a multivitamin). Cruciferous vegetables also supply calcium, iron, and folate which offer additional benefits.
To ensure maintenance of cruciferous vegetable flavor and quality, make sure you eat them quickly after buying them, cook them quickly, just until they are tender crisp (cooking a long time will cause nutrient loss), and eat leftovers within a couple of days.