The family takes its alternative name (Cruciferae, New Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross.Ten of the most common cruciferous vegetables eaten by people, known colloquially in North America as cole crops and in the UK, Ireland and Australia as brassicas, are in a single species (Brassica oleracea); they are not distinguished from one another taxonomically, only by horticultural category of cultivar groups.Extensive selective breeding has produced a large variety of cultivars, especially within the genus Brassica. Other in vitro research indicates ITCs may affect levels of the BCR-ABL fusion protein, the oncoprotein active in leukemia.Chemicals contained in cruciferous vegetables induce the expression of the liver enzyme CYP1A2.Alliaceous and cruciferous vegetable consumption may induce glutathione S-transferases, uridine diphosphate-glucuronosyl transferases, and quinone reductases all of which are potentially involved in detoxification of carcinogens such as aflatoxin. High consumption of cruciferous vegetables has potential risk from allergies and interference with drugs such as warfarin and genotoxicity. .
These Common Vegetables Are Actually All the Same Plant
Over the last few thousand years, farmers have bred Brassica Oleracea into six "cultivars" that eventually became many of the vegetables we eat:."The wild plant is a weedy little herb that prefers to grow on limestone outcroppings all around the coastal Mediterranean region," Jeanne Osnas, a researcher at Purdue University who blogs as "The Botanist in the Kitchen," writes in a blog post about Brassica Oleracea."It is a biennial plant that uses food reserves stored over the winter in its rosette of leaves to produce a spike of a few yellow flowers at the end of its second summer before dying.By selecting and breeding plants with bigger leaves, or larger buds, the different cultivars (also known as subspecies) were created.Broccoli was created from a kale predecessor in the 1500s by selecting for the larger flower clusters, which are then harvested before they bloom. .
Kale, Brussels sprouts, cauliflower, and cabbage are all varieties of
This makes it pretty interesting that kale and cabbage — along with broccoli, Brussels sprouts, cauliflower, collard greens, and kohlrabi, and several other vegetables — all come from the exact same plant species: Brassica oleracea.About 2500 years ago, B. oleracea was solely a wild plant that grew along the coast of Britain, France, and countries in the Mediterranean.Though they're all the same species, these various crops are cultivars — different varieties bred to have desirable qualities for human purposes.This also happens with domesticated animals: we pick out the qualities we prize, whether it's the ability to produce lots of milk (dairy cows) or friendliness and loyalty (dogs). .
The Beginners Guide to Cruciferous Vegetables
Cruciferous veggies are a diverse group that includes broccoli, cauliflower, cabbage, kale, bok choy, arugula, Brussels sprouts, collards, watercress and radishes.Cruciferous vegetables also are rich in fiber and low in calories, a combination that will help you feel full and satisfied without overeating.One cup of raw and cooked veggies, such as broccoli, cauliflower and Brussels sprouts, is equivalent to a 1-cup vegetable serving.For a melt-in-your-mouth side, roast and toss with something sweet, such as dried fruit or maple syrup, as well as something savory — anything from Parmesan cheese to sliced olives.To balance the bitter bite, pair it with something sweet such as roasted carrots, diced apple or dried fruit.For a classic combination try fresh arugula paired with feta cheese, cubed watermelon and a balsamic dressing. .
The Super-Veggies: Cruciferous Vegetables
A review of research published in the October 1996 issue of the Journal of the American Dietetic Association showed that 70% or more of the studies found a link between cruciferous vegetables and protection against cancer.Lab studies show that one of the phytochemicals found in cruciferous vegetables - sulforaphane - can stimulate enzymes in the body that detoxify carcinogens before they damage cells, says Matthew Wallig, DVM, PhD. .
What Is Broccoli Rabe? And Is It Broccoli, or Nah?
Bitter broccoli rabe plays nice with sausage, eggs, and cheese.That aggressive flavor is wonderful for cutting through heavier sauces and proteins, most notably in Italian cuisine.You may have devoured a saucy, fatty Italian roast pork sandwich, which, especially in Philadelphia, is topped with provolone and broccoli rabe.If we’re eating it straight-up, we like to blanch it in boiling salted water first, which tames the bitterness a bit, and then grill or sauté broccoli rabe before hitting it with some olive oil, garlic, and acid (lemon juice and/or apple cider vinegar both slay).That’s why we love to throw chopped broccoli rabe in meaty soups and stews. .
Kale Allergy: Causes and Symptoms
Not only is kale high in fiber, but it also contains a large number of vitamins, minerals, and antioxidants.These vitamins include A, C, B-6, and K. Kale is high in minerals like iron, calcium, copper, potassium, and magnesium.If your body misidentifies the food in this way, it will release antibodies, which can result in an allergic reaction. .