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Cruciferous Vegetables and Cancer

September 26, 2006

A potential cancer-fighting benefit has focused attention on cruciferous vegetables. These members of the cabbage family derive their name from their four-petaled flowers, which look like a crucifer or cross. They include arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, kohlrabi, mustard greens, radishes, rutabaga, turnips and watercress.

While the reasons are still unclear, these vegetables may help protect against colorectal cancer. Experts believe that cruciferous vegetables contain nutrients and compounds with cancer-fighting components: beta-carotene, fiber and vitamin C, among others. As an added bonus, cruciferous vegetables supply calcium, iron and folate.

Proper food handling enhances the flavor of these vegetables:

Eat them soon after you buy them, either raw or cooked.
Cook them quickly, just until tender-crisp.
Don’t keep leftovers more than one day.

Produced by ADA’s Public Relations Team

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