• • Eggplant

Eggplant is not a popular food. According to statistics, only 6 percent of the people love to eat eggplant. Thus, it is not a common vegetable on the table. In fact, eggplant is the long-lived dish of the ancient emperors; Modern nutrition believes that the solanine in eggplant ingredients has a good anticancer effect, especially the tumor of digestive system. The Mediterranean diet, which is known as a healthy diet, is heavily used in vegetable dishes, and the Japanese love eggplant. It was found that purple eggplant has more solanine and is superior to other varieties of eggplant.

The eggplant nutrition is equal to the tomato, in the vitamin the mineral wise. It has three times of protein and calcium than those of tomato.

• • Bitter gourd

Bitter gourd is a powerful anticancer substance that stimulates the immune system and enhances the phagocytosis of macrophages. It is a rare anticancer melon. Li shizhen, the great medical scientist of the Ming dynasty, called the bitter gourd “first class” and affirmed its medical effect. In addition to fighting cancer, bitter gourd is also believed to be effective in lowering blood fat and lowering blood sugar.

• • Sweet potato leaves

The Asian vegetable research and development center listed sweet potato leaves as one of the top ten antioxidant vegetables. It is known as the “longevity food” in Japan and the United States, because the leaves contain 15 kinds of antioxidants, 5 ~ 10 times higher than ordinary daily vegetables, thus is excellent anti-cancer vegetables; And it is rich in polyphenols, which can prevent cell cancer, inhibit cell growth and prevent metastasis.

The leaves are also rich in vitamins A, C, E and iron, which can almost meet the day’s needs by eating a plate. It is effective for improving eyesight, improving menopausal symptoms, preventing hypertension, improving constipation, preventing anemia, detoxifying and improving immunity.

• • Onion

Onions can be used by raw and cooked, and it is a super antioxidant vegetable, containing natural antihistamine quercetin. It can fight free radicals, inhibit and fight cancer cells. The onion contains selenium, an antioxidant trace element, which can produce glutathione in the body and reduce the incidence of cancer. Eating Onions twice a week could reduce the risk of throat cancer, 43 percent of ovarian cancer and 38 percent of colorectal cancer, according to the American journal of clinical nutrition. When grilled or stewed at high temperatures, adding Onions can reduce the carcinogenic effects of meat.

Onions also have the effect of lowering blood sugar, blood fat, raising good cholesterol and reducing bone loss.

• • Cabbage

Isothiocyanate (isothiocyanate) in the ingredients of Cabbage can reduce the toxicity of carcinogens and can secrete carcinogenic killers, which can quickly expel carcinogens in vitro, especially in the prevention of lung cancer and esophageal cancer. Indole in the ingredients of Cabbage can change the metabolism of female hormones and reduce the risk of breast milk. It also contains a powerful antioxidant, sulforaphane, that boosts the ability of enzymes in the body to detoxify and neutralize the damage to DNA. In addition to cancer prevention, the cabbage can also protect against heart disease and inflammation.

• • Pumpkin

The federal food and drug administration (FDA) listed pumpkin as one of 30 kinds of anti-cancer fruits and vegetables. Pumpkin contains beta-carotene, vitamins C, and E as well as antioxidant, and can inhibit the growth of cancer cells. Especially the highest levels of beta-carotene are found in pumpkin in melons. Lutein in its composition can prevent lung cancer, uterine cancer, breast cancer, colorectal cancer, esophageal cancer, skin cancer and other cancers. In addition, pumpkin has high zinc level, which can prevent hypertrophy or pathological changes of the prostate gland.

It is found that pumpkin can prevent cancer, obesity, hyperglycemia, hyperlipidemia, high cholesterol, and also have the effect that protects the heart, blood system, and strengthen the body mucosa and skin’s resistance.

• • White radish

White radish is a common vegetable, either in raw and cooked. Radish isothiocyanate and flavonoids can sterilize, detoxify, and prevent tumor cell growth and eliminate carcinogenic substances. Besides, it can not only eliminate the carcinogenic effect of amines but also enhance immunity and enhance the ability of macrophages to kill cancer cells.

If you are afraid of liver damage because of drinking, white radish, containing rich amylase and vitamin C, can accelerate the metabolization of acetaldehyde.