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.
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Last Updated:October 13, 2024
Cruciferous Vegetables is most often used for Other.
Cruciferous Vegetables is most often used for Other.
In this randomized crossover trial in older adults with mildly elevated blood pressure, daily consumption of cruciferous vegetables, compared with squash and root vegetables, reduced blood pressure.
Eating cruciferous vegetables associated with a lower risk of pancreatic cancer
