Cauliflower, cabbage, garden cress, bok choy, broccoli, brussels sprouts and similar green leaf vegetables.
The four-petal flowers from these veggies resemble a cross or crucifer, hence the name. Broccoli is probably the best known cruciferous vegetable. Like Brussels sprouts, rapini, cabbage (green), cauliflower and turnips (white), it forms a head.. Others-known as the headless crucifers - include dark green leafy vegetables like kale and collard greens.  1 Cruciferous vegetables are unique in that they are rich sources of sulfur-containing compounds known as glucosinolates. ( 2 More information). 3  Chopping or chewing cruciferous vegetables results in the formation of bioactive glucosinolate hydrolysis products, such as isothiocyanates and indole-3-carbinol. Arugula, horse radish, radish, wasabi, and watercress are also cruciferous vegetables. Cruciferous vegetables are unique in that they are rich sources of glucosinolates, sulfur-containing compounds that impart a pungent aroma and spicy (some say bitter) taste (2) . Two especially common scientific groupings of cruciferous vegetables are the Brassica oleracea (broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, and kohlrabi) and the Brassica rapa (Chinese cabbage and turnips). Brassica campestris is another name for the genus-species grouping called Brassica rapa. In terms of conventional nutrients (vitamins, minerals, proteins, carbs, and fats), we cannot find another vegetable group that is as high in vitamin A carotenoids, vitamin C, folic acid, and fiber as the cruciferous vegetables. Many commonly consumed cruciferous vegetables come from the Brassica genus, including broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, kohlrabi, mustard, rutabaga, turnips, bok choy, and Chinese cabbage (1) . Arugula, horse radish, radish, wasabi, and watercress are also cruciferous vegetables. Cruciferous vegetables are unique in that they are rich sources of glucosinolates, sulfur-containing compounds that impart a pungent aroma and spicy (some say bitter) taste (2) . Cruciferous vegetables include broccoli, Brussels sprouts, cabbage, cauliflower, kale, mustard greens, radishes, rutabagas and turnips. Cabbage and its cousins in the cruciferous vegetable family are nutrient-rich, but unless you cook or ferment them, they could slow down your metabolism.  Commonly Known Cruciferous Vegetables. Broccoli and cauliflower are commonly known vegetables that are considered cruciferous vegetables. It is important to note that high heat can decrease the beneficial effects of these vegetables. Instead of boiling, lightly steam, saute or stir-fry these vegetables.  Ten of the most common cruciferous vegetables eaten by people, known colloquially as cole crops, are in a single species (Brassica oleracea); they are not distinguished from one another taxonomically, only by horticultural category of cultivar groups. Cruciferous vegetables are one of the dominant food crops worldwide. They are high in vitamin C and soluble fiber and contain multiple nutrients and phytochemicals. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae). These vegetables are widely cultivated, with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, garden cress, bok choy, broccoli, brussels sprouts and similar green leaf vegetables. Cruciferous vegetables are one of the dominant food crops worldwide. They are high in vitamin C and soluble fiber and contain multiple nutrients and phytochemicals. Broccoli is a cruciferous vegetable that contains cancer-fighting compounds. Cruciferous vegetables belong to the large Brassicaceae or mustard family and contain sulfur-containing glucosinolates that gives them a distinctive aroma and taste. Preparing Cruciferous Vegetables. Cruciferous vegetables can be eaten raw with your favorite dip, dressing, hummus or even peanut butter. For a change in flavor, try different cruciferous vegetables such as watercress, radishes, raw turnips and broccoli in your salads. Alternately, bake turnips, broccoli, Brussels sprouts and cauliflower for a delicious side dish to accompany your favorite pasta
http://www.aicr.org/foods-that-fight-cancer/broccoli-cruciferous.html http://lpi.oregonstate.edu/mic/food-beverages/cruciferous-vegetables http://www.whfoods.com/genpage.php?tname=btnews&dbid=126 http://lpi.oregonstate.edu/mic/food-beverages/cruciferous-vegetables http://bodyecology.com/articles/cook_vegetables_maximum_nutrition.php http://www.livestrong.com/article/347198-list-of-cruciferous-vegetables/ https://en.wikipedia.org/wiki/Cruciferous_vegetables https://en.wikipedia.org/wiki/Cruciferous_vegetables http://healthyeating.sfgate.com/list-cruciferous-vegetables-2091.html
what are cruciferous vegetables