Why The Brassica Veggies Are Our Favourite Superfoods

Growing up, many of us were told to eat our greens. While greens aren’t often a child’s first choice for dinner, they’re a nutritional powerhouse.

Brassica vegetables – which include broccoli, cauliflower, Brussels sprouts, kohlrabi, cabbage and mustard leaves – are loaded with nutrients, minerals and phytochemicals, which are incredibly beneficial on the health of the human body. In addition, they’re rich in fibre, the antioxidants vitamins C and E and carotenoids – which give fruits and vegetables their rich colours.


Nutritional components

Brassica vegetables – and in particular, broccoli and broccoli sprouts – are also rich in sulforaphane, which is a natural plant compound that contains anti-inflammatory, anti-bacterial, antiproliferative, anticarcinogenic and antioxidant properties. Sulforaphane is one of the most largely studied bioactive substances found in the brassica family and has the ability to stimulate detoxifying enzymes.

Sulforaphane facilitates the activation of a specific protein that helps to regulate the expression of antioxidants that protect the body against oxidative damage. This also stimulates phase two for detoxification of the liver and reduces inflammatory responses in the body.

Indole-3-carbinol is another chemical produced by plants and present at high levels in most brassica vegetables. It has been shown to have a range of favourable properties with antioxidant, anti-carcinogenic and anti-inflammatory activities. 


How to enjoy 

We love roasting, steaming and blanching our brassica vegetables. They’re great additions to one-pan bakes, nourish bowls, breakfast bowls and soups. A simple way to boost your intake is to try our Detox + Debloat Vitamins, which are rich in brassica powder, plus plenty of other nutrients and minerals that nourish the body. 


References:

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