Acrylamide

Acrylamide is a chemical that naturally forms in starchy foods during cooking at high temperatures, including frying, baking, and roasting. This chemical process ‘browns’ food and affects its taste. Acrylamide … Read more

Mizuna

Mizuna, also referred to as water greens, qian jing shui cai, kyona, Japanese mustard greens and spider mustard.

Rich souce of vitamin C, iron and folate. Also contains a glucosinolate Read more

Kale

Kale, also referred to as leaf cabbage

Rich source of vitamin A, vitamin B6, vitamin C, folate and manganese and a moderate source of vitamin B1, vitamin B2, vitamin B5, Read more

Cauliflower

Cauliflower, referred to as cauli-fiori in Italy. The heads can be white, orange (caused by beta-carotene), green (see broccoli Romanesco), and purple (caused by anthocyanins).

Rich source of vitamin C Read more

Cabbage

Cabbage, types include savoy cabbage, red, white and green cabbage

Rich source of vitamin C and vitamin K and a moderate source of vitamin B6 and folate.

Also contains sulforaphane. Read more

Brussels sprouts

Rich source of vitamin C and K with more moderate amounts of vitamin B (such as folate and B6), iron, and manganese.

Brussels sprouts also contain sulforaphane.  However, boiling reduces Read more

Broccolini

Broccolini, a cross between broccoli and Chinese broccoli, also referred to as brocolette, sweet baby broccoli, asparation, bimi, brocoletti, brocolis, Italian sprouting broccoli, and Tenderstem.

Rich source of vitamin C Read more

Broccoli

Broccoli, also referred to as calebrese.

Rich source of vitamin C and vitamin K and moderate amounts of several B vitamins and manganese. Also contains the carotenoids, lutein and zeaxanthin.Read more