These bitter beneficial phytochemicals in cruciferous vegetables become a problem when you’re blending them or eating them raw.

Cruciferous, or brassica, vegetables are among the most nutritious foods you can add to your diet.

When you chop and cook them, the beneficial phytochemicals are created, but the cooking process gets rid some of the other potentially irritating problems. Blend your vegetables in a raw vegetable smoothie. In great numbers, these isothiocyanates become so potent that they can disturb your system and cause gut problems like gas and pain. Recent studies have also suggested a link between vitamin K deficiency and brain health.

It’s your single place to instantly This is why I don't generally put cruciferous vegetables in my smoothies because it generally makes them taste bitter.

Vitamin C is a water-soluble vitamin that’s essential for a strong immune system. Mustard greens are rich in important plant compounds and micronutrients, specifically vitamins A, C, and K. As a result, eating them may have benefits for eye and heart health, as well as anticancer and immune-boosting properties.

When eaten raw or in large quantities, cruciferous vegetables like kale, collards, Brussels sprouts, kohlrabi, and broccoli, can in fact cause gas, bloating and diarrhea. If you have questions about cruciferous vegetables, comment below or join the discussion on our. Mustard greens are one of the most nutritious foods you can eat, as they’re low in calories yet rich in fiber and micronutrients (4).

Among the antioxidants in mustard greens are lutein and zeaxanthin, which have been shown to benefit eye health (1, 4, 26, 27). To subscribe to email alerts, please log in first, or sign up for a DeepDyve account if you don’t already have one.

However, as they’re high in vitamin K and contain oxalates, large amounts may trigger side effects in individuals who take blood thinners or have a high risk of oxalate-type kidney stones. Bake, simmer, sauté, or lightly steam your vegetables to make them more digestible. Analysis of 22 varieties of brussels sprout ( Brassica oleracea var. You can and should incorporate them into your diet. Pickled mustard greens, often referred to as takana in Japanese and Chinese cuisines, are similar in calories, carbs, and fiber as raw mustard greens. All About This Unique, Leafy Green, What Is Kohlrabi? While levels of specific antioxidants vary between the different varieties of mustard greens, these leafy greens in general are a rich source of antioxidants like flavonoids, beta carotene, lutein, and vitamins C and E (1, 3, 4, 10). Additionally, red varieties are rich in anthocyanins, which are red-purple pigments found in fruits and vegetables that have been linked to a reduced risk of heart disease, cancer, and type 2 diabetes (1, 11). But they do lose some nutrients during pickling, especially vitamin C (6).

Therefore, people who suffer from hypothyroidism or related health problems might have to limit the consumption of foods like kale and broccoli, or at least cook them thoroughly because cooking makes Brassica vegetables less goitrogenic. However, these benefits haven’t been studied in humans (28).

Brassica vegetables (broccoli, cauliflower, cabbage, kale, and their relatives). The effect is different when you chew these vegetables. Healthline Media does not provide medical advice, diagnosis, or treatment. This article provides a complete overview of mustard greens, including their nutrition, benefits, and uses.