What the heck are brassicas? Good question. Taken from the Celtic for cabbage, it refers to the group of vegetables which developed from that plant. You would commonly know them as broccoli, cauliflower, brussels sprouts, kale and cabbage. They actually belong to a family of plants known as crucifers, or cruciferous vegetables. This group also includes mustard, watercress, turnip, collard greens, radishes and canola.
Without getting too scientific the health benefits of brassicas are the result of a large variety of phytochemical compounds, which of all edible plants, the cruciferous group is the best source. These compounds act as antioxidants which many believe prevent carcinogenic substances from causing damage to cells. The release of these compounds is quite complex and so it is very important that they be prepared correctly so as to yield the greatest benefit.
Brassicas should never be boiled as some of the most important compounds are water soluble and would be lost. Rather, they should be steamed or lightly stir fried thus maximizing the quantity of anticancer molecules delivered. Freezing is also implicated in reducing the necessary compounds, so fresh is far superior.
Clearly these vegetables must be a regular part of your diet. With so many health benefits they just cannot be ignored. Try them in a stir fry or steamed as a side dish. Serving size is just ½ cup cooked or 1 cup raw.
What the heck are brassicas? Good question. Taken from the Celtic for cabbage, it refers to the group of vegetables which developed from that plant. You would commonly know them as broccoli, cauliflower, brussels sprouts, kale and cabbage. They actually belong to a family of plants known as crucifers, or cruciferous vegetables. This group also includes mustard, watercress, turnip, collard greens, radishes and canola.
Without getting too scientific the health benefits of brassicas are the result of a large variety of phytochemical compounds, which of all edible plants, the cruciferous group is the best source. These compounds act as antioxidants which many believe prevent carcinogenic substances from causing damage to cells. The release of these compounds is quite complex and so it is very important that they be prepared correctly so as to yield the greatest benefit. 
Brassicas should never be boiled as some of the most important compounds are water soluble and would be lost. Rather, they should be steamed or lightly stir fried thus maximizing the quantity of anticancer molecules delivered. Freezing is also implicated in reducing the necessary compounds, so fresh is far superior.
Clearly these vegetables must be a regular part of your diet. With so many health benefits they just cannot be ignored. Try them in a stir fry or steamed as a side dish. Serving size is just ½ cup cooked or 1 cup raw.
