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Kale, cauliflower, cabbage, and Brussels sprouts are all the same species of plant

by (226)
Updated August 09, 2014 at 2:44 AM
Created August 06, 2014 at 10:53 PM

After reading this article (http://www.vox.com/xpress/2014/8/6/5974989/kale-ca... I wasn't sure whether there was much of an advantage to making sure I alternate between eating brussell sprouts, broccoli and cauliflower.

At Trader Joes & Whole Foods, I can regularly get organic broccoli, but the brussell sprouts and cauliflower are not organic.

Given this, assuming that I enjoyed eating broccoli the same that I did brussell sprouts, would it be a good idea to just stick to eating organic broccoli and cutting out the brussells and cauliflower?

In addition to being more work to prepare, brussell sprouts have to be cleaned and the layers which have dirt get thrown out, whereas broccoli is ready to be eaten right out of the bag. I've compared the nutrients on cronometer and they all look similar to me, and my conclusion is that organic broccoli is the best bang for the buck and easiest to prepare. Brussell sprouts seem to have more carbs per serving as well.

Thanks!

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1197 · August 09, 2014 at 2:08 AM

Spinach is not a brassica

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2357 · August 09, 2014 at 12:10 AM

Hi @Matt 11,

This looks delicious - thanks! I cook in bulk, though, so does this dish keep well in the fridge for up to 5 days?

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2357 · August 09, 2014 at 12:07 AM

Thanks for the new (for me) information on root vegetables in the brassica family.

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1067 · August 07, 2014 at 2:12 AM

to me all steamed veggies go with olive oil, apple vinegar, and salt. There is a big difference in taste between, say, beet greens and broccoli, enough that I don't have to play around with dressing.

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41297 · August 07, 2014 at 2:05 AM

Broccoli: http://food52.com/recipes/2678-roasted-bagna-cauda-broccoli (without the almonds though).

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1067 · August 06, 2014 at 11:22 PM

that is right. they are all brassica, and goitrogenic, and as you say, with similar nutrient levels. varied foods means having a grazing strategy, like a goat or a deer. You eat from many plants daily to spread and minimize the toxins, but you have to vary the family too. some roots are also brassica, like radish, daikon, turnip and rutabaga. but there are lots of veggies out there.

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2357 · August 09, 2014 at 12:07 AM

Thanks for the new (for me) information on root vegetables in the brassica family.

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-2 · August 09, 2014 at 2:44 AM

I don't tend to worry too much about organic/non-organic for produce. If you're buying it from a store rather than a farmer's market it's likely that both types have pesticides.

I would rotate between the organic broccoli and the non-organic brassicas (as well as other families of veggies) given the above info.

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226 · August 08, 2014 at 10:29 PM

Thanks for the feedback! Will stick to alternating between these and maybe adding in some other low carb veggies from the other families.

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2357 · August 07, 2014 at 12:01 AM

I alternate my cruciferous veggies simply for the pleasure of the different tastes. I make a faux mashed potatoes with the cauliflower, a curried spinach, a marinated kale salad, and a sweet & sour cole slaw, but I haven't figured out how dress up broccoli.

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1197 · August 09, 2014 at 2:08 AM

Spinach is not a brassica

B82f2515ba5a800bed018c9536f9108d
1067 · August 07, 2014 at 2:12 AM

to me all steamed veggies go with olive oil, apple vinegar, and salt. There is a big difference in taste between, say, beet greens and broccoli, enough that I don't have to play around with dressing.

32f5749fa6cf7adbeb0b0b031ba82b46
41297 · August 07, 2014 at 2:05 AM

Broccoli: http://food52.com/recipes/2678-roasted-bagna-cauda-broccoli (without the almonds though).

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