Broccoli is rich in vitamins C and K, fiber, and antioxidants. It contains sulforaphane, a compound believed to have cancer-fighting properties. ¹⁾

Cauliflower is low in calories and high in fiber and vitamins C and K. Its high antioxidant content may help reduce inflammation and support heart health. ²⁾

Cabbage is a versatile vegetable that can be eaten raw, cooked, or fermented. It is a good source of vitamins C and K, as well as fiber. ³⁾

Kale is known for its high nutrient density, providing vitamins A, C, and K, as well as calcium and antioxidants. It is also a good source of omega-3 fatty acids, particularly in its raw form. ⁴⁾

Brussels sprouts are high in vitamins C and K, and contain antioxidants that may help fight cancer. They can be roasted, steamed, or sautéed, and have a distinctive, slightly bitter flavor. ⁵⁾

Radishes are low in calories and a good source of vitamin C, potassium, and fiber. They are known for their crisp texture and peppery flavor, which can vary in intensity. ⁶⁾

Turnips are rich in vitamins C and K and provide a good amount of fiber and antioxidants. They can be eaten raw, cooked, or pickled, and are often used in soups and stews. ⁷⁾

Rutabaga, also known as swede, is a cross between cabbage and turnip. It is a good source of vitamins C and E, and has a sweet, nutty flavor when cooked. ⁸⁾

Mustard greens are packed with vitamins A, C, and K, as well as calcium and antioxidants. They have a peppery flavor and are often used in salads, soups, and as a cooked green. ⁹⁾

Collard greens are rich in vitamins A, C, and K, and are a good source of calcium. They have a slightly bitter taste and are commonly used in Southern U.S. cuisine. ¹⁰⁾

Arugula, also known as rocket or rucola, has a peppery flavor and is high in vitamins A, C, and K. It is often used in salads, sandwiches, and as a garnish. ¹¹⁾

Napa cabbage is a type of Chinese cabbage with a milder taste compared to regular cabbage. It is often used in Asian dishes like stir-fries and kimchi, and is rich in vitamins A and C. ¹²⁾

Savoy cabbage is known for its crinkly, textured leaves and mild flavor. It contains vitamins C and K, and is often used in salads and as a wrapper for fillings. ¹³⁾

Bok choy, also known as Chinese cabbage, is popular in Asian cuisine and has a mild, sweet flavor. It is rich in vitamins A, C, and K, and is often used in stir-fries and soups. ¹⁴⁾

Horseradish is known for its pungent, spicy flavor and is often used as a condiment. It contains compounds that can help with digestion and has antimicrobial properties. ¹⁵⁾