If you're looking to add more vegetables to your diet, try brassica veggies. These are some of the most nutritious foods on the planet and have been used for thousands of years. While they may not be as popular as other vegetables like potatoes or carrots, these leafy greens deserve a place in your kitchen.
Other names for it
The scientific name for the brassica vegetable family is Brassica oleracea. In the US, the term "cruciferous" is often used to describe these vegetables because they belong to the Brassicaceae family. "Brassica" refers to a group of plants with edible leaves, stems, and roots. It's also known as the cabbage family or cruciferous vegetables.
Other common names for this group include broccoli (also called cauliflower), Brussel sprouts, Brussels sprouts, kale, collard greens, and turnips (white or purple).
DIM, a nutrient from the brassica vegetables
DIM is a phytonutrient in brassica veggies, such as broccoli, kale, cabbage, and Brussels sprouts.
DIM stands for diindolylmethane. It's a nutrient made from another nutrient called indole-3-carbinol (I3C). Indole-3-carbinol is the substance in cabbage family vegetables that causes those symptoms we discussed earlier. But when you take it apart and put the pieces together differently, you get something else: diindolylmethane or DIM.
In other words, if you eat green leafy vegetables like kale or collards and cruciferous veggies like broccoli and cauliflower every day—and then take an extra DIM supplement, you can help your body keep cancer at bay while also keeping menstrual cramps at bay.
Sulforaphane, another nutrient from the brassica vegetables
Sulforaphane, another nutrient from brassica vegetables, is a phytochemical that has been shown to have anti-cancer properties and to be effective against many types of cancer. It also acts as an antioxidant, protecting your body from free radicals.
What are cruciferous vegetables?
Cruciferous vegetables include cabbage, kale, and broccoli. They are part of the Brassica family of plants, which includes radishes, turnips, and rutabaga. They also include cauliflower and Brussels sprouts in some varieties. Other brassicas include watercress and mustard greens, to name a few.
Why are they called that?
Why are they called that?
The word "brassica" comes from the Latin Brassica, derived from the Greek word Crambe, which means cabbage. The name brassica refers to all members of the cabbage family.
Brassica is a large genus of plants that includes about 40 species. These include cabbage, broccoli, cauliflower, and Brussels sprouts. The name brassica comes from the Latin word Brassica, derived from the Greek word Crambe, which means cabbage.
The brassica family name
The brassica family name comes from the Latin name for cabbage, derived from the Latin word "brassica" or "brassicae." This large family of vegetables includes more than 20 plants, including cabbage, broccoli, cauliflower, kale, and more. The vegetable family's scientific name is Brassicaceae.
Foods in this family
Fun facts on the family name
Brassica vegetables include the following:
Cabbage (Brassica oleracea)
Broccoli (B. oleracea var. italica)
Brussels sprouts (B. oleracea var. gemmifera)
Cauliflower (B. oleracea var. botrytis or B. botrytis)
Kohlrabi (B. juncea)
All these plant varieties are part of the same family, named after a type of cabbage that grew in northern Europe during Roman times and has since become extinct. Brassica comes from the Latin word for cabbage, Brassica campestris, first used by Carl Linnaeus in 1753 as part of his book Species Plantarum.
Use of Brassica in flowers
Brassica flowers can be used for ornamental purposes. The leaves, stems, and seeds of brassica plants are also edible. When seasoned with garlic, lemon juice, and pepper, steamed broccolini stems are delicious. And broccoli leaves can be eaten raw in salads or sandwiches—they taste similar to arugula!
Brassica flowers are a great source of vitamin C and other antioxidants that protect our bodies from free radicals. They're also fantastic as a garnish: they add color and flavor when added to salads, sandwiches, or even cooked vegetable dishes like risotto!
Brassica as a condiment
You can find Brassica in many forms. It's used as a condiment, as a spice, as a vegetable, and even as a fruit.
Brassica is also high in vitamin C and is believed to lower cholesterol levels.
Many health benefits are associated with brassica vegetables, such as kale, broccoli, and cabbage. They contain various antioxidants, including carotenoids (alpha-carotene, beta-carotene), lutein zeaxanthin, and anthocyanins, which help protect against cancer cells.
Kale is rich in vitamins A and K along with potassium; it's also high in calcium which helps prevent osteoporosis by strengthening bones while reducing the risk of broken bones due to falls or fractures from osteoporosis-related fractures like hip fractures or wrist/wrist fractures etc.,
Learn more about these essential foods and some fun facts about them
Brassica vegetables are a family of leafy greens and cruciferous vegetables high in nutrients, including sulforaphane and diindolylmethane. These powerful phytochemicals can help your body fight cancer and reduce inflammation.
Some brassica varieties include:
cabbage (red, green, savoy)
Brassica vegetables are an essential part of any diet, and they're also fun to learn about. They come in many shapes and sizes and offer a ton of health benefits for you. Whether you're looking for something new to try or want some helpful information about this family of foods, we hope you enjoyed learning more about them here today!