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Cruciferous VegetablesCruciferous vegetables are from the cabbage family of vegetables. They are most known for their high amounts of phytochemicals, vitamins, minerals and fiber – such as chlorophyll, carotenoids, vitamin C, antioxidants, selenium and potassium.
Cruciferous vegetables are thought to lower the risk of cancer by detoxifying carcinogens before cell damage occurs and by reducing oxidative stress.
There are many cruciferous vegetables, including brussel sprouts, cauliflower, broccoli, bok choy, kale, radishs, rutabaga and greens, such as mustard, turnip and collard greens.
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