Pennsylvania ranks twelfth in the nation in the production of cabbage. About 400 acres each of collards and kale are grown along with roughly 350 acres of broccoli and 230 acres of cauliflower. While many growers across the state grow broccoli and cauliflower in small acreages, the production of collards and kale is concentrated among a few growers with large acreages in southeast Pennsylvania. According to the Wellness Encyclopedia of Food and Nutrition of the University of California at Berkeley, cruciferous vegetables contain indoles nitrogen compounds that seem to protect against cancers of the stomach and large intestine. They also are generally high in fiber and antioxidants like vitamin C and carotenoids.
Antioxidants neutralize the action of free radicals unstable oxygen molecules which promote cancer.
Cruciferous vegetables also contain compounds that stimulate the release of anticancer enzymes Some people object to the odor produced by cooking cruciferous vegetables. The odor is caused by the release of sulfur compounds as these vegetables cook. While boiling cruciferous vegetables in large amounts of water in an open pot will minimize the characteristic strong cabbage taste, it maximizes the loss of nutrients. Steaming, microwaving or quick cooking in small amounts of water minimizes nutrient loss in the cooking process. Of course, broccoli, cabbage and cauliflower can all be enjoyed raw by themselves or in salads.