Introduction: Some foods may not be popular for their taste, but their cancer-fighting and anti-cancer properties are very real. Come and take a look at 3 spicy anti-cancer vegetables that are often overlooked.
Chives
Chives are very high in vitamins and carotene, which help improve vision and relieve eye fatigue, making them very suitable for people who use computers for long periods. Additionally, the high carotene content helps boost immunity, prevent tumors, and is also very beneficial for anti-oxidation and anti-aging.
The best time to eat chives is in the spring, as their quality is best in early spring, followed by late autumn, and worst in summer. Furthermore, leftover cooked chives should not be eaten.
Stir-fried Chives with River Shrimp
Scallions
Scallions also have anti-cancer effects. The pectin in scallions can significantly reduce the incidence of colon cancer and has anti-cancer properties. The allicin in scallions can also inhibit the growth of cancer cells.
Scallions are suitable for eating cold in salads or as a seasoning, but it should be noted that they should not be fried or stir-fried for too long.
Scallions