Cruciferous describes the vegetables of the cabbage family — Brassicaceae — named for the cross-shaped arrangement of their four flower petals. The group includes cabbage, broccoli, cauliflower, Brussels sprouts, kale, collard greens, bok choy, radish, and turnip. They share a characteristic family of sulfur-containing compounds, the glucosinolates, which break down into pungent isothiocyanates and give these vegetables their sharp, peppery bite; the same compounds are widely studied for possible protective effects against chronic disease. Nutritionally the family is dense: most members are rich in vitamin C, vitamin K, folate, and fibre while staying low in energy. In the kitchen they range from raw slaws to long braises, but overcooking drives off the pleasant crunch and releases the sulfurous aromas cooks learn to manage.