Growing up, did anyone else feel like broccoli, cauliflower and brussel sprouts were basically an arch nemesis?? You couldn’t pay me enough allowance to take a bite out of a single brussel. I used to drive my mother crazy by insisting she cut off the tops of broccoli because I only ate the stems (what a brat!) But, as I grew up, I have grown to love, and even crave these cruciferous vegetables so much that I willingly incorporate them into my diet regularly.
Arguila, bok choy, broccoli, broccoli rabe, brussels sprouts, cabbage, cauliflower and kale all fall under the category of cruciferous vegetables. As we transition into fall, most of these veggies are now coming into season and will be in abundance at your local grocery store. You may love some and hate others, but regardless of your preference, these veggies contain some major health benefits. In fact, cruciferous vegetables are the highest group to contain natural sources of vitamins.
Vitamin A – think good for the skin, promotes better vision, and an antioxidant (oxidation of molecules in the body)
Vitamin C – is an immune system booster (preventing your body from illness)
Vitamin K – great source of calcium, AKA strong bones and teeth.
Folic Acid- produces red blood cells in the body and prevents Anemia (lack of oxygen in your blood)
Fiber – helps to maintain healthy bacteria levels in the gut (I know it seems gross, but gut health is more important than you think).