top of page
Image by Bozhin Karaivanov

Cruciferous Vegetables

Cruciferous vegetables are a very diverse group of plants that derive their name from the Latin word for crucifix because of their cross-shaped blossoms. Cruciferous vegetables are rich in vitamins and minerals such as calcium, folate, and vitamins C, E, and K. Cruciferous veggies also contain high amounts of fiber, which aids in digestion and allows the body to feel satiated for longer. These vegetables also contain phytonutrients, which are plant-based compounds that help lower inflammation and reduce cancer risk. 

Below is a list of commonly used cruciferous veggies in my recipes:

  • Broccoli

  • Cauliflower

  • Kale

  • Spinach

  • Arugula 

  • Brussel sprouts

bottom of page