In this week’s HealthTalk, you can read what AICR’s nutrition consultant Karen Collins says about potential health benefits of including these vegetables in your diet.
Broccoli’s cousins are Brussels sprouts, collard greens, Swiss chard, kale, bok choy, cabbage, turnips, kohlrabi and many more. You’ll learn about compounds that might help reduce cancer risk, including vitamin C, beta-carotene, anthocyanins, folate and glucosinolates.
And more broccoli news was reported in last week’s Cancer Research Update showing that broccoli sprout eaters gained more benefit from eating the whole food than taking a broccoli supplement. The supplement lacked a protein naturally present in the whole food that helps convert a cancer-fighting phytochemical, glucosinolates into its biologically active compound, sulforaphane.
To help you get those whole foods into your diet, we have recipes* and a video about cooking kale.
What are your favorite ways to cook these veggies?
*Check out recipes From the AICR Test Kitchen, including these and more: