Vegetables have long been regarded as an important source of vitamins and trace elements in the body. For the past five years, scientists have been surprised to find that the compounds found in vegetables that were previously considered to be harmful have anticancer properties. Along with this, medical experts advise people to eat more carotene-rich vegetables such as carrots, broccoli, broccoli and spinach.

In 1995, American biologists discovered that sweet potatoes contain a chemical substance called hydrogenosterone, which can be used to prevent colon cancer and breast cancer. In 1996, the National Institute of Cancer Prevention of Japan analyzed the relationship between dietary life of 260,000 people and cancer. The investigation proved the anti-cancer effect of vegetables. Through the analysis of the anti-cancer components of 40 kinds of vegetables and the experimental results of experimental tumor suppression, 20 kinds of vegetables with significant inhibitory effects on cancer were ranked from high to low, and the order was: 98.7% of cooked sweet potato, and 94.4% of raw sweet potato. , 93.7% of asparagus, cauliflower 92.8%, cabbage 91.4%, cauliflower 90.8%, parsley 83.7%, eggplant skin 74%, sweet pepper 55.5%, carrots 46.5%, cauliflower 37.6%, 35.4% leek, indigo 34.7%, The mustard was 32.4%, the snowberry was 29.8%, the tomato was 23.8%, the green onion was 16.3%, the garlic was 15.9%, the cucumber was 14.3%, and the Chinese cabbage was 7.4%.

The results of an anti-cancer vegetable research conducted by British scientists in early 1997 showed that broccoli and Brussels sprouts contain very rich auxiliary compounds of glucose isothiocyanate, which have been decomposed from glucose isothiocyanate. The DNA material containing the radish growth gene was isolated from broccoli and transplanted into various cabbages and radishes (hopefully expected to be successfully transplanted soon). This will help increase people's resistance to cancer cells and reduce the risk of cancer. The danger of cancer. And Brussels sprouts, the researchers pointed out that it has different anti-cancer function with radish. The anti-cancer effect of sprouts is glucose isothiocyanate known as glucosinolates, which can hinder the growth of early cancer cells.

Scientific experimental analysis shows that in the vegetable kingdom, the cancer resistance of cooked and raw sweet potatoes is the highest among vegetables against cancer, 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.

Japanese scholars have found that the spicy ingredients of ginger have a strong antioxidant effect on fat-containing foods such as meat and fish. Compared with currently used antioxidants such as BHA, BHT, and vitamin E, ginger's spicy ingredients are more effective in antioxidants. The analysis shows that the spicy foods in spicy vegetables can passivate the activity of a chemical called “DMN”, which can prevent the cancerous process of related cells. It is a potential anti-cancer substance and therefore has great temptation. force. White celery, celery, etc. are fiber-rich vegetables. After ingesting the intestines, the speed of evacuation of the chyme in the intestine can be accelerated, the time of the toxic substances in the food in the intestine can be shortened, the excretion of bile acids can be promoted, and the feces can be kept acidic. It is extremely beneficial to prevent colorectal cancer. Consumption of carrots, red radishes, red leeks, and other red-based vegetables can increase coronary blood flow, reduce blood lipids, and enhance the body's resistance.

Returning to nature, green, and pollution-free has become a prominent feature of vegetable production in the 21st century. After quick-frozen vegetables, canned vegetables, and dehydrated vegetables, powdered vegetables, sap vegetables, beauty vegetables, spicy vegetables, convenient vegetables, and vegetable vaccines have emerged. The new varieties, including the development and production of anti-cancer vegetables, are more popular among people.

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