Cruciferous Vegetables

Cruciferous vegetables such as broccoli, Brussels, cabbage, sprouts, and cauliflower, are members of the cabbage family. Other cruciferous vegetables include arugula, bok choy, collards, kale, mustard greens, rutabaga, turnip greens, and watercress.

Cruciferous vegetables are one of the dominant food crops worldwide. Widely considered to be healthful foods, they are high in vitamin C and soluble fibre and contain multiple nutrients with potent anti-cancer properties.

Cruciferous vegetables can potentially be goitrogenic (inducing goiter formation). They contain enzymes that interfere with the formation of thyroid hormone. Cooking for 30 minutes significantly reduces the amount of goitrogens.