High Quality Content by WIKIPEDIA articles! Vegetables of the family Brassicaceae (also called Cruciferae) are called 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. Ten of the most common vegetables eaten by people are in a single species (B. oleracea), and are not distinguished from one another taxonomically, but only by the horticultural category of cultivar groups. Numerous other genera and species in the family are also edible. Cruciferous vegetables are one of the dominant food crops worldwide. Widely considered to be healthy foods, they are high in vitamin C and soluble fibre and contain multiple nutrients with potent anti-cancer properties: diindolylmethane, sulforaphane and selenium. Both diindolylmethane, sulforaphane, and many other sharp-tasting substances in these vegetables are produced from substances called glucosinolates.

Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.