According to the American Institute for Cancer, there is solid evidence that cruciferous vegetables can protect against cancer.

Cruciferous Vegetables
Widely considered to be one of the healthier food choices is the cruciferous vegetables. Included in this family of vegetables are broccoli, cauliflower, radishes, brussels sprouts, kale, cabbage, and bok choy. Cruciferous vegetables are high in vitamins, fiber, and potent anti-cancer phytochemicals.

Studies have shown that this vegetable group has the ability to stop the growth of cancer cells for tumors in the breast, uterine lining, lung, colon, liver, and cervix. And studies that track the diets of people over time have found that diets high in cruciferous vegetables are linked to lower rates of prostate cancer.

It is recommended that we eat 3-5 servings of cruciferous vegetables per week.  These power-packed veggies are in season and readily available so scan your local farmers market, grocery store or CSA.

EAT SOME OF THESE EVERY DAY:

• Arugula
• Beet greens
• Bok choy
• Broccoli
• Brussels sprouts
• Cabbage
• Cauliflower
• Chinese cabbage
• Collard greens
• Daikon
• Horseradish
• Kale
• Kohlrabi
• Mustard greens
• Radishes
• Rutabaga
• Swiss chard
• Turnips
• Watercress

Source: American Institute of Cancer