Scientists continue to make new achievements in the research and development of cancer-fighting vegetables. Through the analysis of more than 40 kinds of vegetables' anti-cancer components and experimental anti-cancer experiment results, 20 kinds of vegetables with a significant inhibitory effect on cancer were ranked from high to low. The order was:
98.7% cooked sweet potato, 94.4% raw sweet potato, 93.7% asparagus, cauliflower 92.8%, cabbage 91.4%, cauliflower 90.8%, parsley 83.7%, eggplant skin 74%, sweet pepper 55.5%, carrots 46.5%, 37.6% cauliflower, Indigo was 34.7%, Leek was 32.4%, Mustard was 32.4%, Snowberry was 29.8%, Tomato was 23.8%, Welsh onion was 16.3%, Garlic was 15.9%, Cucumber was 14.3%, Cabbage was 7.4%.
The experimental analysis proves that in the vegetable kingdom, the cancer resistance of cooked and raw sweet potatoes is the highest among anti-cancer vegetables, which exceeds the anti-cancer efficacy of ginseng. Among the vegetables people often eat, the lycopene contained in tomatoes is an antioxidant that inhibits certain carcinogenic oxygen radicals.
Dark green vegetables such as spinach and celery are rich in antioxidants, and the deeper the green color, the stronger the anti-cancer effect. Onions, garlic and other pungent vegetables contain a large number of chemicals that inhibit the growth of cancer.
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