14. Broccoli & Cruciferous Vegetables
Cruciferous vegetables are rich in nutrients, including several carotenoids (beta-carotene, lutein and zeaxanthin), vitamins B, C, E and K, and minerals. Carotenoids act as antioxidants in the body and have strong cancer-fighting properties.
Serious research shows that this group of vegetables may be particularly helpful in preventing and even fighting cancer. Researchers have found that components in these wonderful veggies can protect you from the free radicals that damage your cells’ DNA. They may also shield you from cancer-causing substances (like tobacco, UV, wood dust and X-radiation) and help slow the growth of tumours and encourage cancer cells to die. Studies have shown a lower risk of breast, lung, colorectal and prostate cancer in people who regularly consume cruciferous vegetables.
Cruciferous vegetables include the following:
Arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, horseradish, kale, radishes, rutabaga, turnips, watercress and wasabi.
If you’re not a big fan of their taste, try and combine them with other vegetables into a soup with a teaspoon of coconut oil. Courgette, leek and broccoli, for instance, make a very tasty soup when combined. Also, most of these veggies pair well with rice. It’s best to steam them to retain all the nutrients.