There are literally hundreds of varieties of cruciferous vegetables growing wild around the world.
Cruciferous plants are plants of the family Brassicacea with a number of genera, species, and varieties being cultivated for their edible greens including kale, cabbage, cauliflower, Brussels sprouts, Brussels pea, broccoli, kohlrabi, brussel sprouts, and others. These plants can be grown as annuals, perennials, biennials, biogold (seasonal), or biomes.
Most plants in this family have seeds that contain either sulphur or potassium. As their name suggests, sulphur is present in high concentration in cabbage and kale and can be used in the treatment of several diseases, especially heart disease and cancer. Potassium is also an important trace mineral and plays a role in muscle contractions, the transport of energy from the heart to other parts of the body, as well as in blood clotting and in regulating body temperature.
Although it has been suggested that crucifers might help slow down the aging process, there is no direct evidence that the consumption of these vegetables will prevent premature aging. Instead, they appear to help delay, but not prevent, the effects of aging on the skin and eyes. There is evidence that the sulphur in these vegetables helps to protect against certain types of cancer. They also appear to help in the maintenance of blood vessels, bone density and cholesterol levels in the body, as well as improving vision.
Crucifers can be eaten raw or cooked. Raw crucifers are typically best eaten as a salad. In most cases, however, you will need to marinate them prior to preparing them, especially when you’re cooking them for a large group.
Cooking is not the only way to prepare them for consumption. You can add fresh leaves or stems to salads, soups, or stews for added nutritional value and taste.
The leaves can be chewed, while the stalks are cut and placed in salads or prepared into a vinaigrette for sandwiches. You can also chop up a clove or two of garlic, mix them with a bit of olive oil and place it on top of a salad.
Crucifers can be used in the preparation of soups. They can also be used to make pickles, which are a popular side dish and are usually served as part of an appetizer. or lunchmeatless meal.
Some people may also want to cook crucifers and use them as a filler during meals or snacks. Some cooks add them to salads as a meat alternative.
Because of their high concentration of sulphur, crucifers may also help with the absorption of iron. Since they contain high amounts of phosphorous, some people believe that they might help prevent certain cancers, such as breast and prostate cancer. They can also help in the regulation of blood pressure and blood sugar levels.
It is important to note, though, that crucifers are not a cure-all. Although many believe them to be beneficial, others have stated that they can cause the body to become accustomed to excess amounts of these minerals and can actually make the body more vulnerable to other diseases and conditions.
To be on the safe side, you should avoid taking a large amount of these vegetables in one sitting, especially if you are pregnant or are nursing. as this may result in a faster absorption of iron and other nutrients and lead to anemia.
Crucifers are a rich source of antioxidants. As previously mentioned, they can help to prevent and slow down the effects of aging on the skin and eyes.
For those who are interested in losing weight, you may want to consider eating more crucifers. Since they are low in carbohydrates, they can provide you with a lot of energy, which means that they can make you feel fuller longer, giving you more energy to exercise and live a healthier lifestyle.