If you’re a vegetarian, your first association with vegetables is likely to be iceberg lettuce. While kale contains a lot of essential minerals like Vitamin C and potassium, there are many other non-cruciferous vegetables that can provide the same things. These veggies have been recognized for their health advantages for hundreds of years.
For those with a low iodine intake, a high consumption of cruciferous vegetables or leafy greens is linked to thyroid cancer in some research. Cruciferous vegetables include: bok choy. broccoli. Brussels sprouts. cabbage. cauliflower. kale. radish. turnips. They are metabolized to thiocyanates and inhibit iodine uptake from the thyroid gland.
The amazing thing about these vegetables is that they are high in Vitamin C, which is excellent and powerful for the immune system. It also contains manganese, fiber, potassium, folate, and iron. Beetroot is not only safe for people with thyroid disorders but it’s also good for lowering blood pressure.
Non Cruciferous Vegetable List
Spinach
Spinach is a very healthy and valuable food. It has been found to help with a variety of human illnesses, including cancer, diabetes, obesity, and liver diseases. Aside from nutritional value, this plant provides other health advantages as well.
Parsley
Parsley is a biennial herb that has been used for millennia as a culinary ingredient. It’s mild and anise-like, with a spicy kick to it. The leaves can be used as garnish or in salads, as well as in soups and stews.
Beets Greens
Beet greens are a type of leaf green that, in contrast to other green veggies like kale, collard, mustard, and others, has less moisture and more fiber. They also contain somewhat lower levels of carbohydrates (compared to their leaf counterparts), with higher proportions of protein and calcium.
Cilantro
Cilantro provides a significant source of dietary fiber and is a herbaceous perennial that grows 2 feet tall with broad leaves and thrives in full light. It prefers moist soil and requires full sun. Cilantro has a mild lemony flavor and an invigorating scent. This leafy green is used in Latin American soups, salads, tacos, casseroles, and rice dishes.
Wheatgrass
Wheatgrass, a native grass of South Africa, resembles hay but is taller, ranging from 1 to 3 feet high. Wheatgrass can be consumed raw after harvesting. Its subterranean roots spread out horizontally and create a network of tiny air pockets called bubbles, giving the grass its distinctive appearance.
Moringa
Moringa, like all of the onion family, is packed with powerful antioxidants. Moringas’ thick skin serves as protection against insects and birds, just like that of onions. Moringa leaves are high in B1 (thiamin) and C inside. The tallest moringa trees grow to a height of 30′-40′.
Chicory
Chicories are a type of leafy vegetable grown commercially, two of which are known as endive and radicchio. Endives are crisp dark green leaves that grow in the shape of artichokes. Radicchios are larger light green leaves with loose clusters.
Celery
Celery is a carrot cousin that was first cultivated in ancient Egypt. Celery has a crisp texture reminiscent of sugar cane sticks. Celery’s main ingredients are water and fiber. Celery, on the other hand, is high in calcium, potassium, iron, magnesium, phosphorus, zinc, manganese and folate. Some individuals may take issue with this because it has a strong taste.
Sweet Potatoes
Sweet potatoes originated in tropical Central America and were carried by slaves heading west along the river routes. Sweet potato tubers grow subterranean and are covered in orange fur, much like marshmallows. Sweet potatoes are also high in carotenoids and flavonols, just like yams.
Potatoes
In New England, the term “potato” refers to a spud. The nightshade family includes tomato, tobacco, and eggplants among others. Potatoes are known as tubers because they grow shoots above ground level. Peru and Bolivia, as well as Chile, are the primary potato-growing countries. On an annual basis, worldwide production is around 300 million pounds. Potatoes come in a variety of forms.
Carrots
Carrots take roughly ten months to become edible, according to experts. Carrots are native to northern China and Mongolia, as you might expect. Carrots have been used as a food source in many civilizations throughout history. The Romans ate the tops and bottoms of carrots because they thought they had aphrodisiac qualities. Early Chinese settlers planted seeds close together, resulting in dense clusters of tiny carrots.
What Are Non-Cruciferous Vegetable?
Non-cruciferous plants are those that do not belong to the cabbage family. Kale, collard, mustard, turnip, broccoli, arugula, radicchio and other greens fall into this category. Allium vegetables include onions (including scallions), garlic, beets, peppers, cucumbers, artichokes, spinach, Swiss chard, watercress, and leeks. Cruciferous vegetables, such as cabbage and Brussels sprouts, contain high levels of antioxidants and may help prevent cancer because they include phytonutrients. Some people even utilize them to cure medical conditions. When eating a lot of cruciferous vegetables, researchers discovered that gas, bloating, and stomach discomfort were caused; whereas ingesting less resulted in no such problems.
When selecting fresh items from a supermarket shelf, be sure to scrutinize the nutrition labels carefully. You’ll learn whether each type of food includes any amount of “sulphur compounds,” including sulfites, sulfates, and mercaptans. Never, ever, ever should the mineral content of your water exceed 100 parts per million. Also keep an eye out for additives such as carboxymethylcellulose, cellulose gum, calcium propionate, diacetin, disodium EDTA, dyes derived from coal tar flavors sodium citrate and aloe vera are also potential pollutants. Check if the product is organic as well.