Research suggests that these "cruciferous" vegetables (so-named because of their cross-shaped flowers) contain compounds that may help prevent cancer, especially cancers of the mouth, pharynx, larynx, esophagus and stomach. These veggies also supply important nutrients such as vitamin C and fiber.
Other cruciferous veggies include Brussels sprouts, radishes, arugula, bok choy, kale, kohlrabi, Swiss chard, mustard greens, turnips, turnip greens, rutabaga and watercress.
Here are a few great-tasting ways to add these terrific veggies to your eating plan:
Steam broccoli or cauliflower florets until crisp-tender and serve sprinkled with shredded reduced-fat cheddar cheese.
Stir fry sliced bok choy, broccoli, cauliflower or cabbage in a small amount of peanut oil with minced garlic, a shake of reduced-sodium soy sauce and a dash of red pepper flakes.
Toss together a coleslaw of shredded cabbage and light poppy seed dressing (shortcut: look for bags of shredded cabbage in our produce department).
Sauté chopped Swiss chard with garlic, raisins, slivered almonds and olive oil.
Toss cubed turnips or rutabaga in a bit of canola oil and roast until lightly browned.
Capture kids' attention—serve purple broccoli or orange cauliflower florets to dip in light ranch dressing (not for kids under age four, who are at greater risk for choking).