Why cruciferous vegetables?
It was aked, why do you always suggest eating cruciferous vegetables? Because they are good for you. :-) They are full of fiber and health promoting phyto-nutrients. However, when eaten raw they tend to depress thyroid function in some folks. So stir-fry them or steam 'em, but be sure to eat some. Also, be sure to weigh portions and count the carbs. They are good for you, but the carbs start to add up if you have too much of a good thing. Remember these counts when chowing down on Fauxtatoes at Thanksgiving. :-)
The Corinne T. Netzer Encyclopedia of Food Values |
BROCOLLI: Contains some of the most effective cancer preventing compounds sulphoraphane, phenethylisothiocyanate, indole-3-carbinol and chlorophyll.
TOMATOES: Contain p-coumaric acid, chlorogenic acid and lycopene.
CABBAGE: Contains 3-indole-carbinol, oltipraz, brassinin and phenethyl isothiocyanate.
PARSLEY: Boosts liver production of glutathione-S-transferase, which detoxifies synthetic chemical carcinogens.
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Members of the Cabbage Family: grams carbohydrate per ounce raw
Beet greens (1.1) ,
Bok choy (0.6),
Broccoli (1.5),
Brussels sprouts
(2.5),
Cabbage (1.7),
Cauliflower (1.4),
Chinese cabbage (0.6),
Collard greens (2.0),
Garden cress (1.6),
Prepared Horseradish (1.0),
Kale (2.8),
Kohlrabi (1.8),
Mustard greens (1.4),
Parsley (2.0 fresh),
Parsley (0.7 per tsp dried),
Radishes (1.0),
Rutabaga (2.3),
Swiss chard (1.1),
Turnips (1.8),
Turnip greens (1.6)
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