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cruciferous    
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  • Cruciferous vegetables - Wikipedia
    Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables
  • List of Cruciferous Vegetables With Pictures - Only Foods
    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
  • Cruciferous Vegetables: 5 Health Benefits
    Cruciferous vegetables include leafy greens, broccoli, Brussels sprouts and more They have anti-cancer properties and are high in fiber and vitamins C, K and B9
  • Cruciferous Vegetables Guide – What Gardeners Need To Know . . .
    In general, cruciferous vegetables are cool weather vegetables and have flowers that have four petals so that they resemble a cross In most cases, the leaves or flower buds of cruciferous vegetables are eaten, but there are a few where either the roots or seeds are also eaten
  • Why to eat cruciferous vegetables - Mayo Clinic Health System
    These nutrition-packed vegetables range from 5 to 14 calories per ounce Consuming cruciferous vegetables, which are high in fiber, supports a healthy diet and helps reduce obesity Cruciferous vegetables are versatile Eat them raw or cooked, as a main or side dish and in salads
  • Cruciferous Vegetables: Benefits, Nutrition, and Preparation
    Cruciferous vegetables are a group of plant foods rich in vitamins and minerals you need every day They include many leafy greens and other dark green veggies, but they can come in other colors,
  • The Beginners Guide to Cruciferous Vegetables
    Cruciferous veggies are a diverse group that includes broccoli, cauliflower, cabbage, kale, bok choy, arugula, Brussels sprouts, collards, watercress and radishes





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