6 Amazing Benefits of Cruciferous Vegetables (& Who Should Avoid Them)

Cruciferous vegetables, such as broccoli and kale, are among the most nutritious foods in the world. Here’s how to stack them on your plate every day, lose weight, and even fight cancer.

It’s no secret that eating broccoli can help fight disease and lower your blood sugar, but did you know that eating too many cruciferous vegetables can have serious side effects?

Before we get into the benefits and side effects of these so-called “superfoods”, let’s answer a question: What exactly are cruciferous vegetables?

What Are Cruciferous Vegetables?

Cruciferous vegetables are part of the Brassicaceae family of plants, more commonly known as the cabbage family. Apart from cabbage, the most common types are:

  • Arugula
  • Bok choy
  • Broccoli
  • Brussels sprouts
  • Cauliflower
  • Collard greens
  • Kale
  • Kohlrabi
  • Maca
  • Radish
  • Rutabaga
  • Turnip
  • Watercress

While everyone’s diet varies, rest assured that most of these vegetables contain high amounts of vitamins A, C, K, and fiber. However, one compound in particular steals the show when it comes to these particular vegetables: sulforaphane.

Sulforaphane is a phytochemical found in abundance in cruciferous vegetables and can help neutralize free radicals that cause inflammation in the body.

Here are six more reasons why you should eat cruciferous vegetables every day.

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