“There is ever-increasing evidence that a higher consumption of Brassica vegetables may reduce the risk of several types of cancer,” according to researcher Robert Verpoorte. Vegetables in the Brassica family include broccoli, cabbage, kale and brussels sprouts. They're packed with disease-fighting phytochemicals as well as vitamins, minerals and fiber, according to a report presented in the latest edition of Comprehensive Reviews in Food Science and Food Safety, a peer-reviewed journal of the Institute of Food Technologists.
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