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
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!