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Cruciferous Vegetables List There are more than 3,000 cruciferous species, with the most common vegetables including: Broccoli Cauliflower Kale Brussel sprouts Cabbage Arugula Chard Collard greens Mustard greens Radish Rutabaga Turnip Wasabi Watercress Kohlrabi Daikon radish Horseradish Rapini (broccoli rabe) Nutrition Cruciferous vegetables vary in their exact nutritional profiles, but many of them are excellent sources of vitamins and minerals, including: Also, cruciferous vegetables can be sources of: Glucosinolates, which are sulfur-containing chemicals that can give these veggies a bitter taste and strong smell Carotenoids, such as beta-carotene, which give the vegetables deep colors and have antioxidant powers (the ability to protect cells from damage) Omega-3 fats, found in leafy greens such as kale, which help fight inflammation Nutrients per serving Here's some of the nutrition you'll find in several common cruciferous vegetables
The liver and lovastatin
Glutathione works well with vitamin C, NAC, and alpha-lipoic acid , which help enhance absorption and maintain antioxidant balance
neutralizes free radicals and reactive oxygen species supports the protection of lipids, proteins and DNA recycles other antioxidants, such as vitamins C and E Liver detoxification and metabolic comfort The liver is the main center for the biotransformation of endogenous and exogenous compounds
Antioxidants (Basel) 11 (10), 1995
