The Benefits of Cruciferous Vegetables

With the name, it almost sounds like they would get mad at you if you tried to eat them. The good news is that not only are cruciferous vegetables a lot less dangerous than the name suggests, but they’re good for you too.

These vegetables include such familiar staples as broccoli and cauliflower, and less common fare such as rutabagas and shepherd’s purse.

As if being tasty weren’t enough, there are several health reasons to make these vegetables a part of your diet:

Vitamins.  Think carrots have the market cornered on Vitamin A?  Think again.

The members of this vegetable family are all-stars when it comes to Vitamin A. They’re not too shabby with Vitamin C and fiber either.

One hundred calories' worth of these beauties (about 5-6% of a daily diet) provides between a one quarter and nearly one half of your daily fiber requirement.

Reducing your cancer risks.  A review of research published in the October 1996 issue of the Journal of the American Dietetic Association showed that 70% or more of the studies found a link between cruciferous vegetables and protection against cancer.

Protein.  No, they’re not going to pack the same protein wallop as a rib eye steak, but cruciferous vegetables can contribute a surprising amount of protein to the diet — over 25% of your daily requirement.  Protein with little to no fat… what’s not to like?

Check out some recipes to help get you started on your way to loving cruciferous vegetables. 

Bon appétit!