3 Ways to Use Cruciferous Vegetables

Did you know?

• Cruciferous Vegetables:
  • include broccoli, cauliflower, cabbage, Brussels sprouts, bok choy, kale, horseradish and wasabi.
  • combine a variety of nutrients including beta-carotene, fiber, Vitamin C, calcium, iron and folate.
  • contain a group of substances known as glucosinolates, which are responsible for the pungent aroma and bitter flavor of cruciferous vegetables.
  • get their name from their four-petal flowers, which look like a crucifer or cross.

• Cauliflower is an unassuming cruciferous vegetable that provides an entire day’s Vitamin C in just one cup!

• Cabbage is one of the oldest vegetables. There are at least 100 types, but green, red and savoy varieties are the most popular in the United States.

• To keep your cruciferous vegetables flavorful:
  • Eat them soon after purchasing
  • Cook briefly, just until tender-crisp
  • Do not keep leftovers more than 1 day

Try some of our favorite recipes featuring cruciferous vegetables: