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Row of fresh vegetables

Not all vegetables are created equal. Some are much better than others at lowering your risk of diseases associated with aging - like cancer - according to a new study in Food Chemistry. Researchers say antioxidant compounds in dark green vegetables like spinach and fragrant vegetables like onions and garlic inhibit the growth of tumor cells. The bad news: These vegetables make up only 1 percent of fruit and vegetables consumption in the U.S., while those that have almost no cancer-protective power (like potatoes) make up 60 percent. All vegetables can help control your weight, but to get more of an anti-cancer punch, eat more Brussels sprouts, kale, cabbage, garlic, and spinach instead of potatoes, lettuce and cucumbers.

Trimming Tip: Try raw vegetables with salsa instead of potato chips and dip.

Very Veggie Vegetable Recipes

See also:

Shredding cabbage

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