Over the last few years, there have been many articles written in various media touting broccoli as a cancer preventative. Generally, the articles mention cabbage family or cruciferous vegetables as having similar properties. And since cancer is one of the leading causes of death, eating foods that reduce the likelihood of getting cancer is a good thing.
But, a lot of people find the cabbage family to be repulsive; they don't like the flavor, or even the smell as the vegetables cook. Cabbage, cauliflower, Brussels sprouts, kale, or broccoli all seem too strongly flavored.
The cruciferous family has several milder vegetables, especially watercress and mustard greens. (Chinese cabbage and collard greens are also in the cruciferous family.)
All the members of the cruciferous family contain various phytochemicals (a big word that means plant chemicals) which seem to offer some cancer preventative benefits, and they are all rich in vitamins, minerals, antioxidants, and fiber.
If you have been thinking you should be eating more vegetables from the cabbage family, but you, or your family, object to the taste or smell, try one of these milder tasting alternatives.
(You may find recipes to cook these vegetables at many online sites, my favorites are epicurious.com, and foodtv.com.)
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