Cruciferous Vegetables

 Cruciferous vegetables are those in the broccoli and cabbage family and include such foods as • Arugula
• bok choy
• broccoli
• broccoli rabe
• brocollina
• Brussels sprouts • cabbage
• cauliflower
• collards
• horseradish
• kale
• kohlrabi
• mâche
• mustard greens • radish
• red cabbage
• rutabaga
• turnips
• turnip greens
• watercress.

Many case-controlled studies have shown a protective effect of vegetable consumption against a variety of diseases, and cruciferous vegetables have the most powerful anti-disease effects of all foods. Studies have also shown that eating fresh fruits, beans, vegetables, seeds, and nuts reduces the occurrence of many diseases. If consumption of plant food intake goes up 20% in a population, disease rates typically drop 20%. But cruciferous vegetables have been shown to be twice as effective. As cruciferous vegetable intake goes up 20% in a population, disease rates drop 40%.