Hold the salt! Hold the fatback!
NEW YORK (Reuters Health) – Eating lots of carrots and cruciferous vegetables — collard greens, cabbage, broccoli — could reduce breast cancer risk, particularly an aggressive form common among African American women, suggests a large new study.
I had brussel sprouts for dinner last night.
From Wikipedia:
Cruciferous vegetables. The vegetables are widely cultivated, with many genera, species, and cultivars being raised for food production. The family takes its alternate name (Cruciferae, New Latin for “cross-bearing”) from the shape of their flowers, whose four petals resemble a cross.
common name genus specific epithet Cultivar Group horseradish Armoracia rusticana land cress Barbarea verna ethiopian mustard Brassica carinata kale Brassica oleracea Acephala Group collard greens Brassica oleracea Acephala Group Chinese broccoli (kai-lan) Brassica oleracea Alboglabra Group cabbage Brassica oleracea Capitata Group brussels sprout Brassica oleracea Gemmifera Group kohlrabi Brassica oleracea Gongylodes Group broccoli Brassica oleracea Italica Group broccoflower Brassica oleracea Italica Group × Botrytis Group broccoli romanesco Brassica oleracea Botrytis Group / Italica Group cauliflower Brassica oleracea Botrytis Group wild broccoli Brassica oleracea Oleracea Group bok choy Brassica rapa chinensis komatsuna Brassica rapa pervidis or komatsuna mizuna Brassica rapa nipposinica Rapini (broccoli rabe) Brassica rapa parachinensis flowering cabbage Brassica rapa parachinensis chinese cabbage, napa cabbage Brassica rapa pekinensis turnip root; greens Brassica rapa rapifera rutabaga Brassica napus napobrassica siberian kale Brassica napus pabularia canola/rapeseed Brassica rapa/napus oleifera wrapped heart mustard cabbage Brassica juncea rugosa mustard seeds, brown; greens Brassica juncea mustard seeds, white Brassica (or Sinapis) hirta mustard seeds, black Brassica nigra tatsoi Brassica rosularis arugula (rocket) Eruca vesicaria garden cress Lepidium sativum watercress Nasturtium officinale radish Raphanus sativus daikon Raphanus sativus longipinnatus wasabi Wasabia japonica
Brussel sprouts, heirloom tomato, oregano, basil, balsalmic vinegar, olive oil (pre cooked)
