Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) and are varied. Types of veggies in this category are cauliflower, cabbage, kale, garden cress, bok choy, broccoli, brussels sprouts, spinach and similar green leafy vegetables.
Cruciferous vegetables have long been promoted as a key part of a healthy diet. Studies have shown that these types of veggies have been associated with reduced risk of heart disease and stroke and are being studied for their potential role in cancer prevention.
Many people may not like these veggies because of their unique smell or bitter flavor. What you smell and taste is the breaking down of sulfur-containing phytochemicals called buquinolates. But there are so many ways to prepare these veggies that enhance the flavor. So, mix it up, and just don’t boil or fry them.
I like these types of veggies because they really do help with recovery and help to decrease the inflammation. Studies have shown this, and I feel it with my workout routines.
While these veggies grow in all different colors, shapes and sizes, they share several nutritional benefits. Most cruciferous veggies are rich in vitamins and minerals such as folate and vitamin K. Dark green cruciferous veggies also are an excellent source of vitamins A and C. They’re also rich in phytonutrients — plant-based compounds that may help to lower inflammation and reduce the risk of developing cancer. Cruciferous vegetables also are rich in fiber and low in calories, a combination that will help you feel full and satisfied without overeating.
If you want to know more about these veggies DM me. Again, I couldn’t workout as intensely without making sure that I’m eating right for my workouts.