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For the Love of Cruciferous Vegetables

By November 1, 2018 January 25th, 2019 Healthy Eating, Nutrition, Self Care, Weight Loss
Cruciferous Vegetables

Cruciferous vegetables are one of the most cultivated food groups in the world.  Beyond broccoli, cauliflower, and cabbage, there are many unique types and species of cruciferous veggies offering an array of nutritional benefits.  You can find healthful options ranging from firm, round Brussels sprouts to light, leafy greens like arugula and collard greens.

In addition to low fat and low-calorie counts, a common trait in this diverse group is an ample supply of vitamins, minerals, and phytochemicals.  Certain cruciferous veggies, such as broccoli, come loaded with vitamin C to boost immunity and fiber to promote digestion and weight loss.

Cauliflower also offers plenty of fiber, potassium, calcium, magnesium, vitamins C and B-6, as well as other vitamins and minerals your body needs.  In season now, cauliflower is a nutritional alternative to starchy potato dishes. For example, you could make mashed cauliflower in place of mashed potatoes to reduce calories and add nutritional value to your Thanksgiving menu this year.  The rutabaga, a cruciferous cross between a turnip and cabbage, is also great for mashing with milk and butter or roasting with herbs for spectacular side dishes.

There is no shortage of shapes, textures, sizes, and colors when choosing cruciferous vegetables to add to your holiday tables this season. How will you incorporate CRUCIFEROUS vegetables?  Share your ideas and join the conversation with Eat, Heal, Travel’s team on Twitter or Facebook pages.

Ready to start your journey to a healthy body?