Vegetable Variety provides Maximum Cancer Protection
A variety of vegetables provides maximum cancer protection according to the American Institute of Cancer Research’s latest landmark report.
Food Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, published in November 2007, promotes increased consumption of vegetables, fruits, whole grains and beans as a key factor in cancer prevention.
The report encourages increased consumption of non-starchy vegetables.
Non-starchy vegetables include:
Artichoke hearts, Asparagus, Bean sprouts, Beets, Bok Choy, Broccoli, Brussels sprouts, Cabbage, Carrots, Cauliflower, Celery, Collard greens, Cucumber, Eggplant, Green beans, Hearts of palm, Jicama, Kale, Leeks, Mushrooms, Mustard greens, Okra, Onions, Pea pods, Peppers, Radishes, Rutabaga, Sauerkraut, Spinach, Summer squash, Swiss chard, Tomato, Turnips, Water chestnuts, Zucchini
How much?
The report recommends at least five servings of a variety of non-starchy vegetables and fruits each day.
One serving is equivalent to:
- 118 ml (one half-cup) of cut vegetables
- 225 ml (one-cup) of raw leafy greens
Anyone having problems introducing at least 5 portions of fruit & veg to their diet would do well to consult the great big vegetable challenge. Increasing the variety of vegetables provides maximum cancer protection, particularly non-starchy vegetables.
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Pingback by ring worm blogger » Blog Archive » Vegetable Variety provides Maximum Cancer Protection - March 2, 2008 4:32 am
Wow, I just skimmed the study - very interesting. Thanks for the link.
Comment by Melinda - March 4, 2008 12:45 am
Hi Melinda
It is an interesting and extensive paper. Dividing veg into starchy & non-starchy puts another slant on things!
Comment by TopVeg - March 4, 2008 5:59 am
excellent post about prevention of cancer and non-starchy vegitables.
Comment by Vegetable Gardening - March 10, 2008 8:01 am
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