Leaves, roots, stems, flowers and fruiting vegetables — low in energy, high in fibre, folate, vitamin K, potassium and a very wide range of phytochemicals.
5 foods in Cruciferous vegetables
Brassica oleracea var. italica
The immature flower heads and stalks of a cultivated Brassica oleracea. It is the most-studied source of glucoraphanin, the…
Brassica oleracea var. gemmifera
Small axillary buds that grow along a thick stalk, another cultivar of Brassica oleracea. Modern varieties have been bred for…
Brassica oleracea var. capitata
A dense-headed Brassica oleracea cultivar, eaten raw, cooked or fermented. Red varieties carry anthocyanins that change colour…
Brassica oleracea var. botrytis
A cultivated Brassica oleracea grown for its dense head of undeveloped flower buds. Its mild flavour and low carbohydrate content…
Brassica oleracea var. sabellica
A loose-leaved cabbage that does not form a head, eaten raw in salads or cooked. Like other Brassica oleracea vegetables it…