Strive to eat cruciferous vegetables daily or most days of the week! They include broccoli, Brussels sprouts, cauliflower, kale, collard greens, arugula, cabbage, arugula, watercress, radish, daikon among others. Aim for a 1/2 to 1 cup or more shredded in salads, steamed or simply added to dishes. Collard or cabbage leaves can be used in place of tortillas as wraps! Cruciferous vegetables may lower cancer risk, although human studies are limited. They are high nutrient rich foods that support your health!