Onion:
onion is cancer-fighting antioxidants by eating it raw and cooking onions at a high heat significantly reduces the benefits of phytochemicals that protect against lung and prostate cancer. Try combining chopped raw onions with tomatoes, avocado, and jalapeño peppers for a blood sugar–friendly chip dip. Finish with a splash of lime juice.
Peas:
Tiny but mighty, one study in the International Journal of Cancer has found that daily consumption of green peas along with other legumes lowered the risk of stomach cancer.
Broccoli:
Broccoli is full of cancer fighting antioxidants. One study found men who ate 5 servings or more per week of cruciferous veggies were half as likely to develop bladder cancers over a 10 year period as men who rarely ate them.
Spinach:
Spinach is packed with carotenoids antioxidants that promote healthy eyes and help prevent macular degeneration, the leading cause of blindness in older adults.
Alfalfa Sprouts:
This tiny powerhouse is rich in beta-carotene, an antioxidant that protects against lung cancer and helps maintain healthy skin, hair, nails, gums, glands, bones, and teeth. It's also a good source of vitamin E, which may help prevent heart attacks, stokes, and lower the risk of death from bladder cancer.
Beetroot:
Roasted or pickled, this root vegetable contains high levels of antioxidants that fight cancer, as well as lutein, which protects the eyes. Don't throw out those leaves. Beet greens are the most nutritious part of the vegetable and can be cooked like any other dark leafy green.
