Cruciferous Vegetables

Cruciferous vegetables are high in fiber, vitamins, and minerals. They also contain indole-3-carbinol and other important natural phytochemicals. These elements change the way estrogen is metabolized and may help prevent estrogen driven cancers. Chopping or chewing cruciferous vegetables results in the formation of these bioactive products. Eating these vegetables raw, lightly sautéed, or steamed is best to retain the full array of nutrients.

Partial list of cruciferous vegetables:

• Arugula
• Brussels sprouts
• Chard
• Daikon
• Mustard greens
• Turnips
• Bok choy
• Cabbage
• Chinese cabbage
• Kale
• Radishes
• Watercress
• Broccoli
• Cauliflower
• Collard greens
• Kohlrabi
• Rutabagas