Cancer-fighting vegetables and fruits
The pigments and other chemicals that give plant foods their
bright colors also seem to contribute to their cancer
fighting properties. Nutritionists now agree with the
age-old urging of mothers and advise people to eat at least
three different-colored vegetables and two different fruits
daily. Choose from among the dark yellow, orange, and red
fruits and vegetables. Include one serving of citrus a day,
and strive to have cruciferous vegetable. the members of the
cruciferous (or cabbage) family include bok choy, broccoli,
brussels sprouts, cabbage, cauliflower, collards, kale,
kohlrabi, mustard greens, rutabagas, and turnips.
Most fruits and vegetables have more than one
cancer-fighting benefit. Broccoli, for example, contains
beta carotene, vitamin C, fiber, as well as the
phytochemicals found in the vegetables of the cruciferous
family. This is why nutritionists recommend a variety of
foods instead of supplements as your first line of defense.
Here are some of the fruits and vegetables superstars:
Best vitamin C
strawberries, cantaloupe, kiwi, mango, broccoli, brussels
sprouts, cauliflower, peppers, and potatoes.
carrots, squash, cantaloupe, pumpkin, broccoli, red peppers,
apricots, mangoes, papaya, and kale.
broccoli, brussels sprouts, potatoes (with skin on),
carrots, apples, berries, figs, prunes, peas, and Swiss
vegetables, spinach, orange juice, broccoli, avocado,
asparagus, and brussels sprouts.