Cabbage, Cauliflower, Broccoli, and Kale are all members of the magnificent Brassica family. Here is why you should include them in your pregnancy diet!
The Brassica is a part of the Mustard family and its members are also called cruciferous vegetables. The Brassicas are best known for their nutritional values and should definitely be included in your pregnancy diet! They hold very high amounts of vitamin C which will help you strengthen your immune system. Brassicas will also provide you with fiber.
A study published in the Journal of the American Medical Association in 2001 found that women who consumed 1.5 serving of Brassicas a day had 42% less risk of developing breast cancer than those who did not consume any. Let’s review some of these magnificent veggies!
Cabbage – the Head of the Family
There are many kinds of edible cabbages and they are all great for you. Cook it, fry it, put it in a salad, it will always serve you as a low calorie vitamin pack. It even contains a chemical called indole-3-carbinol which helps repair your DNA. One cup of cabbage a day will ensure that you and your unborn baby have all the nutrients you need.
Cauliflower – the Ma’am of the House
This magnificent veggie is very important for your diet since it will provide your body with a folic acid called folate. Your body needs folate to prevent a condition called congenital disorder which involves damage to a developing fetus.
Broccoli and Kale – the Two Princes
Both broccoli and kale contain very high amounts of vitamins. One serving of broccoli, for example, will provide your body more than 30 mg of vitamin C. Another compound that broccoli holds acts as an anti-viral, anti-bacterial and anti-cancer agent. Kale is an excellent source of vitamin K and calcium.
Although most of the brassicas contain an anti-cancer agent, boiling them in water will significantly decrease that effect. Steaming or stir-frying the veggies will not harm that important substance.
