Incorporating cruciferous vegetables into your diet may help reduce the risk of certain cancers and support overall health

Cruciferous vegetables contain compounds known as glucosinolates, which can be converted into bioactive compounds with anti-cancer properties when the vegetables are chopped, chewed, or digested. These compounds, such as sulforaphane, have been shown to have protective effects against various types of cancer by inhibiting the growth of cancer cells, promoting detoxification, and reducing inflammation.