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Everything You Need To Know About Cruciferous Vegetables

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Almost all the best-known cruciferous vegetables come from a single species, Brassica oleracea, in the Brassicaceae family

Cruciferous vegetables are a diverse group of vegetables belonging to the family Brassicaceae, also called ‘Cruciferae.’ The second name refers to the distinct cross shape of the flowers of the plants in the family. That is the origin of the name ‘cruciferous’ for the group.

These vibrant and colorful vegetables can be a great addition to almost any dish, whether stir-fries and roasts or stews, salads, and casseroles. Additionally, they are counted among the healthiest vegetables, containing many essential nutrients and minerals, most notably being rich in vitamin C,  soluble fibers, and sulfur. The characteristic pungent, sometimes bitter, flavor and taste of these vegetables come from the sulfur-containing compounds (glucosinolates) they have. Research also suggests they have cancer-preventive properties.

List of the Different Types of Cruciferous Vegetables

Like most other fruit and vegetable groups, the cruciferous group consists of both naturally occurring species as well as hybrids and cultivars.

Naturally Occurring Species

Radish
Horseradish
Wasabi
Arugula (Rocket)
Tatsoi
Maca
Garden Cress
Field Pepperweed
Land Cress
Watercress
Ethiopian Mustard
Mustard Greens
Wild Arugula
Naturally Occurring Species

Hybrids and Cultivars

Cabbage
Broccoli
Cauliflower
Chinese Cabbage (Bok Choy)
Collard Greens
Brussels Sprouts
Kale
Savoy Cabbage
Kohlrabi
Daikon
Chinese Broccoli (Gai-lan)
Broccolini
Turnip
Chinese Cabbage (Napa Cabbage)
Mizuna
Siberian Kale
Wild Broccoli
Rutabaga (Swede)
Broccoflower
Rapini (Broccoli Rabe)
Choy Sum (Flowering Cabbage)
Canola (Rapeseed)
Wrapped Heart Mustard Cabbage
Broccoli Romanesco
Komatsuna
Hybrids and Cultivars

Almost all the best-known cruciferous vegetables, including broccoli, cabbage, cauliflower, kale, Brussels sprouts, and kohlrabi, come from a single species, Brassica oleracea, in the Brassicaceae family. Together, these vegetables are referred to as cole crops or brassicas.

Despite their rich nutrient contents, cruciferous vegetables can be difficult to digest for some individuals, especially if eaten raw. It is due to the indigestible sugars they contain. Usually, cooking is believed to make them easier to digest.

Credit: onlyfoods.net

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