Broccoli, Brussels sprouts, cabbage, cauliflower, mustard greens, kohlrabi, rutabaga, turnips, bok choy, arugula, horseradish, radish, wasabi, watercress and kale are known as cruciferous vegetables. They are so named because their four equal-sized flowers resemble a cross. Cruciferous vegetables are plants in the family of Brassicaceae or Cruciferae. These plants are a rich source of glucosinolates, sulfur-containing compounds that give these plants their pungent aroma and bitter taste.…