Cruciferous vegetables

Brassica or cruciferous vegetables are low-calorie foods rich in folate, vitamin A, vitamin C and fiber. A few examples include cabbage, cauliflower, broccoli, bok choy, brussels sprouts, green leafy vegetables like kale and raw leafy greens like arugula. They contain bioactive components that may have beneficial effects in some type of cancers and help reduce the risk of cardiovascular and neurological disease [1]. Health-promoting compounds in cruciferous vegetables include:

• Vitamin C
• B-vitamin Biotin
• Vitamin B6
• Antioxidant flavonoid (plant compounds) including quercetin
• Minerals including calcium, potassium and magnesium
• Folate

References:1. Aune et al.(2017). Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality—a systematic review and dose-response meta-analysis of prospective studies. International journal of epidemiology, 46(3), 1029-1056. doi:10.1093/ije/dyw319.