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5. Cabbage
In addition to its possible cancer-fighting properties, cabbage is an excellent source of vitamins C and K, containing more than 20 percent of the daily value for each per serving. Cabbage has also been used throughout history as an herbal remedy. The Greek used it as a laxative, while ancient Roman nobleman Pliny the Elder recommended eating cabbage to cure hangovers. For a delicious raw cabbage dish, simply chop it up and toss it with lemon, garlic and olive oil.
6. Cauliflower
Low in fat and carbohydrates and high in dietary fiber, folate and vitamin C, cauliflower packs a powerful nutritional punch, in addition to containing all the cancer-fighting compounds found in other members of the Brassicae family. For a deliciously different raw cauliflower treat, try grating it, which gives it an fluffy texture, and adding it to a salad of chopped red peppers, black olives, capers, olive oil and lemon juice.
7. Kale
Kale has become such a fashionable vegetable, but in ancient times, it was one of the most common green vegetables in Europe. In addition to its cancer-fighting properties, kale is very high in vitamins C and K, calcium and beta carotene, which has been used to reduce the risk of breast cancer in women before menopause, and the risk of age-related macular degeneration. For a delicious and simple raw kale salad, just chop it up, massage the leaves with olive oil and toss in a little lemon juice and black pepper.
8. Watercress
Watercress is one of the oldest known leaf vegetables eaten by humans. In addition to its anti-carcinogenic properties, watercress has significant amounts of calcium, folic acid, iodine, iron, manganese and vitamins A, B6, C and K. It is also effective as a diuretic, expectorant and digestive aid. Eating raw watercress is easy: Just add it to your favorite sandwich for a healthy crunch.
For a more complete list of common crucifers, click here.
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