In addition to being a source of fuel, food (especially plant foods) can be powerful medicine. For example, cruciferous vegetables like broccoli, arugula, cauliflower and Brussels sprouts, may play an important role in cancer prevention. Eating them regularly is associated with improved health and a reduced risk of various chronic diseases, including heart disease. They are also packed with fiber, vitamins and minerals and low in calories. Eating these vegetables either raw, lightly sautéed, or steamed is best to retain the full array of nutrients, but I say eat them any way you like them best – just eat them! Aim for at least a serving a day. Struggling to get in your daily greens? Try a handful of baby kale in your morning smoothie: you won’t even know it’s there.
Cruciferous vegetables to choose from include: arugula, bok choy, broccoli rabe, cauliflower, collard greens, kale, mustard greens, rutabaga, watercress, Brussels sprouts, broccoli, cabbage, Chinese cabbage, daikon, kohlrabi, radish and turnips.
Need help getting in your daily greens? Get in touch with our nutrition team at firstname.lastname@example.org or 781.786.6079