Cauliflower
Cauliflower, a close relative of broccoli, shares many of the same cancer-fighting qualities. It’s another cruciferous vegetable rich in sulforaphane and indole-3-carbinol. What makes cauliflower stand out is its versatility in meals, from roasted sides to cauliflower rice, offering numerous ways to enjoy its health benefits.
Studies suggest that the compounds in cauliflower may prevent cellular mutations leading to cancer. Incorporating cauliflower into your diet provides a tasty and nutritious way to lower your cancer risk potentially. [2]
Cabbage
Cabbage, another member of the cruciferous family, brings its unique cancer-fighting properties to the table. This leafy green is loaded with sulforaphane and indole-3-carbinol, much like its cousins broccoli and cauliflower. Cabbage can be enjoyed in many forms, from raw in salads to fermented as sauerkraut, offering both versatility and health benefits.
A 2017 study in Japan expressed the inverse relationship between eating cruciferous vegetables like cabbage and developing lung cancers. Including cabbage in your meals can be a simple yet powerful tool in your dietary defense against cancer. [3]
