Going Green for Cancer Prevention

By Posted on

In celebration of Saint Patrick’s day, you’re probably thinking green. We talk about greens a lot here because eating plenty of those green vegetables is a big part of a cancer-preventive pattern of eating.

Green foodsResearch shows that consuming non-starchy vegetables, like dark-colored leafy greens, may protect against cancers of the mouth, pharynx, larynx, esophagus, and stomach while providing fiber and phytochemicals.

The phytochemical beta-carotene, for example, is found in dark leafy greens. As a rule of thumb, the greater the intensity of the color of these vegetables, the more beta-carotene it contains.

Most of you are familiar with “leafy greens” like spinach and deep green colored lettuces. And of course, there are green apples, broccoli and green tea. But if you want to fill your plate with greens today, there are plenty of others you can choose. Many of which researchers are studying for how they play a role in lowering cancer risk. Here’s a few other options.

  • Kale
  • Bok choy
  • Chard
  • Mustard greens
  • Mesclun (a salad mix)

Visit our Foods that Fight Cancer to find out about the cancer-related research involving these greens and how to cook them up today.

SHARE:

    Author: Mya Nelson

    Mya R. Nelson is at American Institute for Cancer Research, where she writes about the research in the field.

    1 thought on “Going Green for Cancer Prevention”

    Leave a Reply

    Your email address will not be published. Required fields are marked *