
"Green vegetables such as kale, cabbage, collards, and broccoli plus some nongreen vegetables such as cauliflower and turnips are called 'cruciferous' vegetables ... All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables have a unique composition ... sulfur-containing compounds that convert into isothiocyanates (ITCs) ... As cruciferous vegetable intake increases, breast, lung, prostate, and colorectal cancers decrease accordingly."



Rod
