Broccoli, brussels sprouts, kale and arugula are known as Cruciferous vegetables. They are fiber rich, low in calories and full of nutrients such as vitamins C, E and K, folate and minerals.
Animal studies have confirmed that these vegetables protect DNA and reduce inflammation, a major cause of disease in animals. According to a recent article in the NY Times.
The act of cooking, chopping and other food prep methods unlock biologically active compounds called isothiocyanates and indoles. These substances in animals reduce the risk of cancers of the bladder, breast, colon, liver, lung and stomach in animals. The substances inactivate certain carcinogens.
Whether they do the same in humans has yet to be proven.
Check out this recent NY Times article
Do Cruciferous Vegetables Really Fight Cancer?
You cannot go wrong incorporating a lot of cruciferous vegetables, which include broccoli and brussels sprouts as well as dark leafy greens like kale and arugula, in your diet.
Q. Are cruciferous vegetables really helpful for fighting cancer?
A. There’s no question that cruciferous vegetables, which include broccoli, cauliflower and brussels sprouts as well as turnips and dark leafy greens like kale and arugula, are good for you. They’re high in fiber, low in calories and rich in nutrients, including vitamins C, E and K, folate and minerals.
Whether eating them also helps prevent cancer is a subject of intense research, said Vandana R. Sheth, a spokeswoman for the Academy of Nutrition and Dietetics.