White Vegetables And Cancer


In our daily, we may always the nutritional effects of some white vegetables in the market. However, some of them can provide us great benefits to fight against cancer. According to most recommendations from nutritional experts, we should take more colorful vegetables. For example, dark vegetables contain a high amount of vitamins and dietary fiber which is more beneficial to the body. It has been a long time that white vegetables have been ignored. In fact, most white vegetables are good food resource to combat with cancer.


The main white vegetables which can be found in the market include onions, garlic, cabbage, Chinese cabbage, cauliflower, turnips, etc. Onions and garlic are rich in organic sulfur compounds which can reduce blood fat and lower the risk of cardiovascular diseases. In addition, they are also rich in selenium which has anti-cancer effects. Selenium can accelerate the decomposition of peroxides in vivo and play an important role in inhibiting malignant tumor. Selenium can also induce the human body to produce substances such as glutathione and make cancer cells lose its “toxic” properties.

Cabbages, cauliflowers and radishes are the representatives of cruciferous vegetables. They are considered as nutrient balanced vegetables and contain some sulfur Glycoside active substances. They are able to degrade into ethyl benzyl isothiocyanate, nitrile, sulforaphane and indole-acetyltransferase substances. They also have strong anti-cancer and anti-aging effects. Epidemiological surveys found that people with regular consumption of Cruciferae Brassica vegetable have a lower risk of lung cancer, esophageal cancer and gastric cancer.

Wildrice stem is rich in protein, fat, carbohydrate, vitamins B1, B2, e, beta carotene, and minerals, They are seasonal vegetables in spring and summer. According to Chinese medicine, this vegetable can help relieve the negative effects of alcohol in the body and keep the health. Since the wildrice stem contain a higher concentration of oxalic acid which will prevent the calcium to be absorbed by the body, people suffering from heart disease, urolithiasis or urinary oxalate crystallization should take this vegetable with caution.

Attribute
Image provided By Jeremy Keith from Brighton & Hove, United Kingdom (Cauliflower Uploaded by Fæ) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Related posts:

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS