Ranking of 15 vegetables that reduce the risk of cancer
Cooked sweet potato 98.7%, raw sweet potato 94.4%, asparagus 93.9%, cauliflower 82.8%, cabbage 91.4%, cauliflower 90.8%, parsley 83.7%,
Eggplant skin 74%, bell pepper 55.5%, carrot 46.5%, broccoli 37.6%, shepherd's purse 35.4%, kohlrabi 34.7%, mustard 32.9%, mustard 29.8%, tomato 23.8%.
