Many of you may be wondering what cruciferous vegetables are, or even how to pronounce that strange word. Let us enlighten you! Cruciferous (kroo-si-fer-ous) vegetables are members of the cabbage family, which originated from a wild mustard plant.
There are many members in this family, including broccoli, cauliflower, kale, cabbage, and Bok choy. They all contain important vitamins, minerals, and fiber, as well as phytochemicals that could lower your risk of cancer. They do have unique flavors and aromas, so learning how to enhance these flavors into pleasant experiences will pack your diet with tons of nutrients!
Keep reading along to find out more about legumes, and learn about some easy, cheap and delicious recipes to include in your meal preparation!
Variety of Cruciferous Vegetable
It seems strange that kale, cauliflower, and cabbage would all come from the same plant family. Yet, variety in your diet keeps things healthy and exciting! These vegetables were not commonly eaten historically because of their bitter taste and pungent smell, but because of their health benefits, they should become a staple in your diet!
Purchasing and Stroing Cruciferous Vegetables
Fresh cruciferous vegetables are the best option because they are crisp and sing with flavor. Some general buying tips include:
What's that smell?
If you have ever cooked broccoli before, you are probably aware of a sulfur smell in your kitchen. This aroma, though, is actually the chemicals in the vegetable that may help protect against cancer.
Learn more about it here.
Find the veggies!
You may not be familiar with cruciferous veggies, but never fear!
Coconut Chicken Curry and Vegetables
Cauliflower Fried Rice
Roasted Brussel Sprouts
Rapini with Roasted Garlic and Lemon