14 Powerful Cruciferous Vegetables That Can Help Prevent Cancer!

1. Brussels sprouts
2. Horseradish 
3. Kale 
4. Radishes 
5. Turnips 
6. Watercress
7. Wasabi 
8. Collard greens 
9. Cauliflowers 
10. Cabbage 
11. Bok choy
12. Arugula 
13. Broccoli
14. Rutabaga 

Brussels sprouts:

If we narrow it down, this vegetable comes under the umbrella of the Gemmifera group of cabbages. Brussels sprouts have edible buds. This leafy vegetable is 1.5 to 4.0 cm in diameter. In addition, this vegetable is also popular in Brussels, Belgium.

Benefits of brussels sprouts: 

If you want to prevent yourself from cancer, you must use Brussels sprouts. These sprouts protect the lungs from cancer. Like the lungs, it also covers other body parts such as the prostate, kidneys, and many more. Furthermore, it is beneficial to maintain high blood pressure, heart disease, diabetes, cholesterol, etc. To live a healthy life, you should use Brussels sprouts in your daily diet. 

Horseradish:

Horseradish is a family member of Brassicaceae, and it is considered a perennial plant and root vegetable worldwide. In addition, it is also being used as a condiment and spice. Well, it is the most common ingredient in South Indian, eastern and Western cuisines. 

Benefits of Horseradish: 

Horseradish is the best source of antioxidants to prevent your body from damaging cells. Research also suggests that this vegetable is also helpful in preventing the growth of cancer cells in the lungs, stomach, and colon. Furthermore, it also boosts the digestive system, overcomes weight, enhances metabolism speed, and supports the immune system. 

Kale 

Kale and leaf cabbage are part of the cabbage cultivar group. Kale plants are used as ornamentals. Furthermore, it has two leaves in two colors: purple and green. 

Benefits of Kale: 

Kale vegetables have iron, vitamins K & C, Calcium, antioxidants, fiber, and other valuable nutrients. These nutrients can prevent various health problems. Furthermore, its antioxidants pull out undesirable toxins from the body. 

Radishes 

Radishes are an edible root vegetable from a family known as  Brassicaceae, basically found in Asia. Radishes have a crispy texture and a slightly spicy flavor. Radishes are a low-calorie food and a good source of vitamins C and B6. Radishes are often used as a garnish or in salads.

Benefits of Radishes: 

This is a low-calorie but nutrient-dense food. One cup (116 grams) of raw radishes contains only 16 calories. Still, it provides over 50% of the RDI for vitamin C. Keep in mind that the vitamin is water-soluble and helps aid many body functions, such as wound healing, boosting immunity, and absorbing iron. Radishes also contain small amounts of other nutrients, including potassium, magnesium, calcium, phosphorus, and folate. The fiber content of radishes may benefit digestive health.

Turnips 

White and radish turnip is the root vegetable with a white and fleshy taproot. Furthermore, it grows in temperate climates. Turnips are Mildly spicy in raw form; when cooked, turnips provide a sweet and nutty taste. You can store turnips in the refrigerator for two weeks. However, always try to use fresh turnips. 

Benefits of Turnips: 

Turnips provide a lot of health benefits. You can eat them cooked or raw. Again, you can make turnip pickles, which add versatility to many dishes. They have low calories and high fiber so that anyone can consume them. 

Watercress

This leafy green vegetable is a part of the mustard family. Watercress is known for its peppery flavor and can be eaten raw or cooked. It grows near water sources, such as streams or rivers.

Benefits of Watercress: 

This cruciferous vegetable has good beta-carotene, iron, calcium, and vitamin C value. Also, it contains folic acid and dietary fiber. In particular, this vegetable is excellent for treating stroke,  heart disease, and cancer. Moreover, it also improves immune function and helps detoxify. 

Wasabi 

Wasabi is a green, leafy vegetable that originates from Japan. In particular, this vegetable has a sharp and spicy taste. You can use it for seasoning and as a condiment. Wasabi is traditionally made into a paste, which is then used to add flavor to dishes such as sushi and sashimi. 

Wasabi can also be found in powder form, commonly used as a spice. Wasabi is native to Japan and has been used in traditional Japanese dishes for centuries. Wasabi is typically served with sushi or sashimi, but it can also be used in other dishes, such as noodles and rice.

Benefits of Wasabi: 

Wasabi can help clear sinuses and relieve congestion. This vegetable has anti-inflammatory properties that can cure pain and swelling. It boosts immunity. Along with this, its antimicrobial nature helps treat infections, too. It can also improve digestion and help prevent gastrointestinal issues.

Collard greens:

No question at all; there are many cultivars of cole slaw as a whole. This family contains cabbage broccoli that is also known as brassica oleracea. However, this vegetable is commonly consumed in the southern United States. People consume these greens in salads, vegetables, wraps, and many other dishes. 

Benefits of Collard greens:

Collard greens are one of the most nutrient-dense foods you can eat. These greens contain vitamins A, C, and k. Also, it has a good ratio of dietary fiber along with calcium and iron. 

Collard greens have been shown to improve heart health, lower cholesterol levels, and protect against cancer. No doubt, this vegetable adds an excellent nutritional value to your diet.