Top 10 Reasons to Eat Your Cruciferous Veggies
Everyone knows that eating vegetables has profound health benefits. But, like all foods, not all vegetables are created the same. Some are better than others in terms of nutritional content, and overall contribution to vibrant health. If you look more closely at their phytochemical [plant-based chemical] content, or the growing amount of research into their specific effects on the body and disease, a few vegetables appear to be downright “miracle” foods!
One such group of veggies are those of the Brassica family; commonly known as cruciferous. These include broccoli, brussel sprouts, cabbage, cauliflower, kale, radish, rutabaga, turnip and even arugula.
What makes this group of veggies so special? Sulforaphane.
Sulforaphane is a phytochemical abundant in cruciferous vegetables, and it’s been getting a ton of attention from researchers. But it all starts with glucoraphanin.
Sulforaphane is produced when the enzyme myrosinase converts glucoraphanin, a glucosinolate (natural compound found in some plants), through a chemical reaction induced by damage to the plant, such as cutting or chewing. As such, glucoraphanin is known as the precursor to sulforaphane.