Cruciferous Vegetables

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•Last Updated: August 28, 2025

Cruciferous vegetables include broccoli, brussels sprouts, cabbage, and cauliflower, as well as arugula, bok choy, collard greens, kale, radishes, and watercress. These nutrient-dense vegetables are high in vitamin A, vitamin K, vitamin C, fiber, folate, and phytonutrients.

Last Updated:August 28, 2025

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Eating cruciferous vegetables may lower colon cancer risk

In this systematic review and dose-response meta-analysis of 17 observational studies in 639,539 adults, the participants who ate the most cruciferous vegetables had a 17% lower risk of colon cancer than the participants who ate the least cruciferous vegetables.

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Eating more cruciferous vegetables may be linked to a lower risk of cancer

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Eating cruciferous vegetables associated with a lower risk of pancreatic cancer