10/05/2021
Green: cancer protective
Phytochemicals in green fruits and vegetables include flavonoids and carotenoids (lutein, beta-carotene and zeaxanthin). The Brassica group (broccoli, cabbage, and brussels sprouts) also contains indoles, which can help to protect against cancer. Saponins, another powerful phytochemical found in green plant foods, also have anti-cancer properties, and may stop cancer cells from multiplying. Leafy greens, such as spinach and lettuce are an excellent source of folate.
Green fruits and vegetables include:
spinach
broccoli
asparagus
peas
avocado
green apples
green grapes
limes
kiwifruit
green pears.