Cruciferous vegetables are packed with so much nutrition - read on to find out why these are considered the "super vegetables" of the vegetable world.
You’ll see cruciferous vegetables, also known as, “super vegetables”, in a lot of our meals here at Thistle. Cruciferous vegetables include, arugula, bok choy, broccoli, cabbage, cauliflower, kale, radishes, rutabaga, tatsoi, and wasabi (yes, the super hot green paste - it comes from a vegetable). What makes these the “super vegetables” of the veggie kingdom?
- Vitamins and minerals - Most are rich in vitamins and minerals like folate and vitamin K while darker green ones are a better source of vitamins A and C
- Phytonutrients - The darker green ones, like kale and broccoli, include phytonutrients that may help to lower inflammation.
- Fiber - If you’re looking to increase fiber in your diet, cruciferous veggies are key. They’re all rich in fiber, which also helps you feel full and satisfied without overeating.
- Phytochemicals - Some phytochemicals, including sulforaphane, indole 3-carbinol, and crambene, have proven to detoxify certain things like carcinogens and to slow or stop the growth of cancerous cells.
These cruciferous vegetables are not only good for you, but they’re also delicious and there are so many ways you can eat them:
- Wild Rice, Broccoli, and Cheese Casserole - one dish comfort food casserole that packs in ONE POUND of broccoli
- Everything Goes Burrito Bowl - a truly satisfying meal with kale, beans, and roasted veggies
- Bok Choy Stir Fry - not only does this include bok choy, but broccoli as well (including the stems)
- Crudité - raw broccoli and cauliflower are also regulars on any good crudité plate
Living up to their “super vegetables” nickname, cruciferous vegetables have so many benefits and are so versatile, they can be easily, and deliciously, incorporated into any diet.
Cruciferous vegetables are packed with so much nutrition - read on to find out why these are considered the "super vegetables" of the vegetable world.
You’ll see cruciferous vegetables, also known as, “super vegetables”, in a lot of our meals here at Thistle. Cruciferous vegetables include, arugula, bok choy, broccoli, cabbage, cauliflower, kale, radishes, rutabaga, tatsoi, and wasabi (yes, the super hot green paste - it comes from a vegetable). What makes these the “super vegetables” of the veggie kingdom?
- Vitamins and minerals - Most are rich in vitamins and minerals like folate and vitamin K while darker green ones are a better source of vitamins A and C
- Phytonutrients - The darker green ones, like kale and broccoli, include phytonutrients that may help to lower inflammation.
- Fiber - If you’re looking to increase fiber in your diet, cruciferous veggies are key. They’re all rich in fiber, which also helps you feel full and satisfied without overeating.
- Phytochemicals - Some phytochemicals, including sulforaphane, indole 3-carbinol, and crambene, have proven to detoxify certain things like carcinogens and to slow or stop the growth of cancerous cells.
These cruciferous vegetables are not only good for you, but they’re also delicious and there are so many ways you can eat them:
- Wild Rice, Broccoli, and Cheese Casserole - one dish comfort food casserole that packs in ONE POUND of broccoli
- Everything Goes Burrito Bowl - a truly satisfying meal with kale, beans, and roasted veggies
- Bok Choy Stir Fry - not only does this include bok choy, but broccoli as well (including the stems)
- Crudité - raw broccoli and cauliflower are also regulars on any good crudité plate
Living up to their “super vegetables” nickname, cruciferous vegetables have so many benefits and are so versatile, they can be easily, and deliciously, incorporated into any diet.
