We've all been told, either by our mothers, our doctors, our teachers and other sages advocating a healthy lifestyle, never forget to eat vegetables especially green leafy vegetables. A wealth of data show that these greens delicious and beneficial contribution to a healthy and balanced diet, particularly cruciferous which correspond to the cabbage family. These vegetables, also known as Brassicaceae have flowers with four petals that recall the shape of the cross from which their name crucifer. Although the terminology may seem new, these vegetables are certainly already part of basic foods from your diet.
Crucifers include Swiss chard, broccoli, cabbage, Brussels sprouts, cauliflower, watercress, radishes, rapini, arugula, spinach, turnips, kale and bok Choy often called bok choy. These vegetables are high in vitamins and minerals (some more than others), are credited with impressive nutritional qualities and are equipped with powerful anti-cancer properties.
Nutritionists often refer to as crucifers to "functional food" or nutraceuticals, that is to say foods with benefits beyond their basic nutritional value, such as, for example, prevent certain diseases. Like all vegetables, cruciferous packed with antioxidants, including vitamin C, vitamin A, calcium, iron, folic acid, soluble fiber and lignans. All these substances may help reduce the risk of cardiovascular disease. Indeed, studies have shown that cruciferous reduce plasma homocysteine, and high levels of homocysteine increase the risk of cardiovascular disease. Moreover, because of their high content of calcium, cruciferous vegetables (especially kale, Chinese cabbage and broccoli), provide protection of bone density and may help prevent the onset of osteoporosis, especially among women.
