Corn: Corn cob or off, just make sure you eat cooked corn! A study in the Journal of Agricultural Food and Chemistry found that the longer the corn is cooked, the higher the content of antioxidants such as lutein.
Pea: Small but powerful. A study in the International Journal of Cancer found that eating peas and other beans every day can reduce the risk of gastric cancer. Try lemon mung bean brown rice risotto.
Broccoli: Broccoli is rich in anti-cancer antioxidants. A study found that men who eat five or more servings of cruciferous vegetables (one of broccoli vegetables) every week have half the chance of developing bladder cancer within 10 years as men who seldom eat them. Enjoy with broccoli cheddar soup.
Red bell pepper: medium-sized pepper with low calorie (only 32! ), but the content of vitamin C is high, which can provide 150% of the recommended daily intake to prevent atherosclerosis, otherwise it may lead to heart disease. Try these pepper recipes.
Spinach: Spinach is rich in carotenoids-antioxidants, which can promote eye health and help prevent macular degeneration, which is the main cause of blindness in the elderly. Cooking green helps to make lutein (carotenoids) more easily absorbed by the human body. Try this spinach and goat cheese omelet.
Brussels sprouts: These antioxidant balls can help detoxify cancer-causing free radicals, and only need to take 80% vitamin C in 1/2 cups every day, which also helps to fight heart disease and prevent cataracts. Try frying it with a little bacon or olive oil and mustard to make it smoke.
Beet: This baked or pickled root vegetable contains high levels of anticancer agents and lutein (which can protect eyes), and antioxidants can fight cancer. Don't throw away those leaves! Beets are the most nutritious part of vegetables and can be cooked like other dark green leaves. Try these recipes featuring beets.