Japan’s National Cancer Prevention Institute announces the ranking of cancer-suppressing vegetables:
Cooked sweet potatoes 98.7%, raw sweet potatoes 94.4%, asparagus 93.9%, cauliflower 82.8%, cabbage 91.4%,
Cauliflower 90.8%, parsley 83.7%, eggplant peel 74%, bell pepper 55.5%, carrot 46.5%,
37.6% golden cauliflower, 35.4% shepherd's purse, 34.7% kohlrabi, 32.9% mustard, 29.8% mustard, and 23.8% tomato.
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