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Choosing Your Vegetables

By Nikki Willhite

A guide to choosing the best vegetables

The deeper the color of a vegetable or fruit, the greater the amount of its natural anti-cancer attributes.

Color indicates a high level of carotenoids, a group of antioxidants proven to help protect your cells from damage by pollutants and carcinogens.

Go for the bright green, the brilliant orange, and the ruby red.

The National Cancer Institute says these are the top cancer fighters; carrots, squash, pumpkins, sweet potatoes, yellow corn, apricots, mangoes, red and purple grapes, peaches, and berries, all dark green leafy vegetables and lettuces, tomatoes, and broccoli.

Some colorless vegetables have anti-cancer chemicals, such as garlic, onions, leeks, cauliflower and turnips. Yellow-fleshed potatoes contain some carotenoids as well.

Mom was right! Eat your vegetables!


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