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Reasons Why You Should Eat Cruciferous Vegetables

 In FOOD

Leafy green vegetables such as kale, cauliflower, Brussels sprouts, broccoli, bok choy, collard greens, cabbage, turnips, and arugula are all members of the powerhouse family Cruciferae, more commonly called cruciferous vegetables.

Not only are they the most delicious, they are also the most nutritious kinds of vegetables that are packed with greater amounts of phytochemicals, fiber, and vitamins and minerals important for our health. Even experts have recommended a daily intake of 2-3 cups servings.

Here is a breakdown of everything you should know about this group of disease-fighting and gut-health promoting vegetables.

Cancer-fighting capabilities of cruciferous vegetables

A bowl full of cruciferous vegetables, which have been shown to reduce the risk of many common cancers.

Cruciferous vegetables, according to studies, reduce the risk of many common cancers. In a study of the dietary patterns of 182,145 women, the lowest rates of the aggressive forms of breast cancer, endometrial and cervical cancers were found among those who consumed the highest amount of these type of vegetables.  This may be due to Indole-3-carbinol, a hormone-balancing compound found in cruciferous veggies. It promotes the production of a less potent type of estrogen that inhibits tumor growth.

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