Variety is an important part of a healthy diet, and brassicas are a great way to add a variety of tastes and nutrients to your menu. And when following a health-enhancing, nutrient-dense, low-carb/Keto lifestyle, brassicas are an excellent choice, since they are very low carb and packed with nutrients and deliciousness.
(For a list of other low carb vegetables, visit this post.)
Note: always cook brassicas before eating them, as they are much more digestible that way, and brassicas when eaten raw can interfere with thyroid function.
Here’s a fairly comprehensive list of the vegetables in the Brassica family:
- Arugula (salad rocket)
- Bok choy (pak-choi)
- Broccoflower
- Broccoli
- Broccoli rabe (rapini)
- Brussels sprouts
- Cauliflower
- Chinese broccoli (gai-lan)
- Chinese cabbage or napa cabbage
- Collard greens
- Daikon radish
- Garden cress
- Horseradish
- Kale
- Kohlrabi (German turnip)
- Komatsuna (Japanese mustard spinach)
- Mizuna (Japanese mustard)
- Radish
- Red cabbage
- Romanesco
- Savoy cabbage
- Tatsoi (spinach mustard, rosette bok choy)
- Turnip
- Wasabi
- Watercress
- White Cabbage
- Wild broccoli