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Pick colorful vegetables for cancer protection


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, all berries, all dark green leafy vegetables and lettuces, tomatoes and broccoli.

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



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