cruciferous vegetables
[ krew-SIH-fer-uhs ]
The scientific name for a group of vegetables that research has proven may provide protection against certain cancers. Cruciferous vegetables contain
antioxidants (
beta carotene and the compound sulforaphane). These vegetables, which are all high in fiber, vitamins and minerals, are: broccoli, Brussels sprouts, cabbage, cauliflower, chard, kale, mustard greens, rutabagas and turnips.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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