Cauliflower, cabbage, garden cress, bok choy, broccoli, brussels sprouts and similar green leaf vegetables.
Our Whole Cruciferous Food 250 tablets per containers. Includes 5 organic cruciferous vegetables (kale, cauliflower, cabbage, Brussels Sprouts, and collard greens) and beets, asparagus, red radish, parsley, with added garlic and turmeric. 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 Broccoli is a good source of potassium. 2  Broccoli and Brussels sprouts are good sources of dietary fiber and rich in magnesium. 3  Broccoli, Brussels sprouts and rapini contain carotenoids such as beta-carotene. 4  Red cabbage and radishes supply anthocyanins. Cruciferous vegetables, such as bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, horseradish, kale, kohlrabi, mustard, radish, rutabaga, turnip, and watercress, are rich sources of glucosinolate precursors of isothiocyanates (51) . Introduction. Cruciferous vegetables, such as broccoli, cabbage, and kale, are rich sources of sulfur-containing compounds called glucosinolates. Isothiocyanates are biologically active hydrolysis (breakdown) products of 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.  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. Two additional macronutrients — proteins and fats — also deserve special mention with respect to recent research on cruciferous vegetables. We tend to think about legumes, nuts, seeds, meats, dairy, and fish as the diet's pre-eminent protein sources — as they are. 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) . 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. 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. 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. Two additional macronutrients — proteins and fats — also deserve special mention with respect to recent research on cruciferous vegetables. We tend to think about legumes, nuts, seeds, meats, dairy, and fish as the diet's pre-eminent protein sources — as they are. 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. 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. 
https://shop.drberg.com/organic-cruciferous-food http://www.aicr.org/foods-that-fight-cancer/broccoli-cruciferous.html http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/isothiocyanates http://healthyeating.sfgate.com/list-cruciferous-vegetables-2091.html http://www.whfoods.com/genpage.php?tname=btnews&dbid=126 http://lpi.oregonstate.edu/mic/food-beverages/cruciferous-vegetables https://en.wikipedia.org/wiki/Cruciferous_vegetables http://www.whfoods.com/genpage.php?tname=btnews&dbid=126 https://en.wikipedia.org/wiki/Cruciferous_vegetables http://www.livestrong.com/article/347198-list-of-cruciferous-vegetables/
what foods are cruciferous foods