Cruciferae

The Cruciferae family includes all types of cabbage: green cabbage, cauliflower, broccoli, Brussels sprouts and, more recently, broccoflower. Cruciferae possess remarkable nutritional qualities. They contain vitamins and minerals, antioxidant substances such as flavonoids and carotenoids, fibres and sulphur derivatives.
Cruciferae contain:

• highly bioavailable calcium in cabbage: 93mg per 100g in broccoli and 20mg per 100g in cauliflower;
• vitamin K, which contributes to the bone mineralisation process;
• vitamin B (B8 and B9 in particular) in broccoli and long-leaved cabbage;
• vitamin C in large quantities when cabbage is consumed raw or al dente.

Cruciferae contain soluble fibres which do not pose any intolerance problems. They help regulate digestion and prevent the risks of colon cancer. Large quantities of sulphur derivatives (isothiocyanates) are present in broccoli, cauliflower and Brussels sprouts. They intensify the elimination of toxic substances and contribute to reducing the ageing of the organism caused by free radicals. Flavonoids and carotenoids are powerful antioxidants which play an important protective role. For instance, broccoli contains 430µg of betacarotene, green cabbage contains zeaxanthin and Brussels sprouts contains lutein.

Whether consumed cooked or raw, cabbage is recognised for its numerous nutritive and nutritional values. Available all year long, it is advisable to eat them cooked quickly after purchase or to prefer young cabbage for easier digestion. There are several ways in which this healthy food can be prepared: steamed, in purée, marinated, raw and soft-boiled, etc.