Cruciferous vegetables

Cruciferous vegetables are edible plants in the family Brassicaceae, also called Cruciferae, that include common foods such as broccoli, cabbage, cauliflower, kale, Brussels sprouts, bok choy, radishes, and watercress.

Cruciferous vegetables are edible plants in the family Brassicaceae, also called Cruciferae, that include common foods such as broccoli, cabbage, cauliflower, kale, Brussels sprouts, bok choy, radishes, and watercress. The group is known for its sulfur-containing compounds called glucosinolates and for being a source of fiber, vitamins, and other nutrients.

Classification

Cruciferous vegetables are edible members of the Brassicaceae family. The term is used for a broad group of vegetables, many of which are in the Brassica genus, though some edible crucifers belong to other genera such as radish and watercress.

Examples

The group includes widely eaten vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower, kale, bok choy, turnips, radishes, horseradish, and watercress.

Nutritional characteristics

Cruciferous vegetables are described as rich in fiber and sources of vitamins and minerals including folate, vitamins C and K, and carotenoids. They also contain glucosinolates and related sulfur-containing compounds.

Etymology

The name 'cruciferous' comes from the flower structure of many plants in this group, whose four petals form a cross-like shape.