Veggies are always good, but cruciferous vegetables really hit the mark! These cross-bearing vegetables contain more fiber, vitamins, and disease-fighting phytochemicals than most other forms of produce. Vegetables in this superfood family include broccoli, brussels sprouts, cabbage, mustard greens, and kale. While some of these greens, such as bok choy, are healthiest when eaten raw, it’s recommended that some are best when cooked. Learn all the details on how to handle these must-have veggies.
- Why Cooked: It’s preferable to cook cruciferous vegetables because of how they can affect the body when eaten raw. Consuming raw cruciferous veggies, especially when dealing with thyroid problems or a deficiency of iodine or selenium, can have the ability to disrupt your thyroid’s hormone production, which can lead to fatigue, cold body temperature, and a slowing of metabolism.
- How to Cook: To retain all the essential nutrients, steaming is the ideal way to cook this family of greens. Steaming cooks the food at a relatively low temperature, which helps prevent the sulfurous odor that overcooked crucifers tend to exude. If you’re a raw foodist and must eat these veggies uncooked, you can also ferment them without losing the important plant enzymes. Not interested in fermentation? Broccoli might be your answer. When eaten raw, broccoli absorbs more sulforaphane, the compound thought to thwart cancer. Your veggie platter can be laid to rest now.