Not all vegetables are created equal. Some are much better than others at lowering your risk of diseases associated with aging—like cancer—according to a new study in Food Chemistry.
Researchers say antioxidant compounds in dark-green vegetables like spinach and “fragrant” vegetables like onions and garlic inhibit the growth of tumor cells.
The bad news: These veggies make up only 1% of fruit-and-vegetable consumption in the United States, while those that have almost no cancer-preventive power (like potatoes) make up 60%. All veggies can help control your weight, but to get more of an anticancer punch, try these swaps:
| Eat More… | Eat Less… |
|---|---|
| Brussels sprouts | Potatoes |
| Kale | Carrots |
| Cabbage | Tomatoes |
| Garlic | Lettuce |
| Spinach | Cucumbers |
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