Broccoli Broccoli is a vegetable plant of the Cabbage family, Brassicaceae (formerly Cruciferae), rich in vitamins A and C, folate, potassium, and particularly sulforaphane, a powerful cancer-fighting agent.
Broccoli is rich in anti-oxidants. Broccoli contains the phytowelltrients that become sulforaphane, which mobilizes the body’s natural cancer-fighting resources and is a powerful chemoprotective agent. Broccoli contains a high amount of beta-carotene and Broccoli is low in calories and virtually fat-free.
Brussel Sprouts The Brussel Sprout is a cruciferous vegetable, a cultivar group from the cabbage family, rich in vitamin C and A.
The Brussels sprout is a cool season crop, closely related to cauliflower, broccoli, kale, collards, etc. Brussels sprouts are an excellent source of vitamin C and a good source of dietary fiber and vitamin A.
Cabbage Cabbage when uncooked improves digestive health by cleaning the waste from the stomach and upper bowels, and reduces constipation; cabbage also prevents and soothes ulcers, relieves engorged (enlarged and tender) breasts, regulates blood sugar.
Raw cabbage improves digestive health by cleaning the waste from the stomach and upper bowels, and reduces constipation. Cabbage has been used to prevent ulcers, used to treat engorged (enlarged and tender) Breast, high blood sugar and hailed as a cancer inhibitor, particularly colon cancer, cabbage stimulates the immune system, kills harmful bacteria, soothes ulcers, and improves circulation.
Kale Kale is a potent anti-cancer food, and contains as much calcium as spinach. Organosulfur compounds (Kale's sulfur-containing phytowelltrients) activate the detoxifying enzymes in the liver that help neutralize potentially carcinogens.
This lessens wide variety of cancers, including breast and ovarian. Kale is well known for its carotenoids, lutein and zeaxanthin, which act like sunglass filters and prevent damage to the eyes from excessive exposure to ultraviolet light.
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