Brassica, or cruciferous vegetables, are extremely important addition to the diet. Brussels sprouts, cauliflower, broccoli, cabbage, bok choy and kale have been found to have potent anti-cancerous properties.
These health-promoting vegetables are also packed with phytochemicals that help fight free radical damage in the body, reducing the risk of cancers and other chronic diseases.
Cruciferous vegetables also contain natural sulphur compounds that help boost our body’s ability to detoxify or cleanse harmful toxins in the body.
Abundant in vitamins and minerals such as vitamin C, selenium and soluble fibre, you should eat a variety of these brassica vegetables daily.
The best way to eat brassica vegetables is raw or slightly steamed to maximise their health promoting nutrients. Make coleslaw salad with cabbage or add lightly steamed red cabbage to an Asian salad. Lightly stir-fry bok choy with tamari and sprinkle in sesame seeds.