Most of us know that eating fresh fruits and vegetables is a good thing for general health, but many of you may not know how fruits and vegetables work specifically to fight and prevent cancer. Vegetables are nutrition powerhouses that contain vitamins such as vitamin B, C, D, and A. Additional benefits include vegetables’ minerals and fiver, anti-oxidants, and nutrients that serve to fight bacteria, fungi, viruses, and carcinogens. Different vegetables have different immune-boosting abilities, so the best thing to do is eat as many different kinds as possible!

The following are several fruits and vegetables that have particular cancer-fighting powers:

Broccoli- Two compounds--sulforaphane and the indoles—are well known for their ability to activate, maintain, and stabilize the body’s antioxidants and detoxification mechanisms in order to eliminate cancer-producing substances. TIP: Look for tight, compact heads of broccoli with dark green to purplish green flowerets. The stocks should be tender and firm. Look out for and avoid those with yellow flowers, wilted leaves and those with thick, tough stems

Apricots- Not only are apricots delicious and used in a wide variety of dishes, apricots have anti-cancer abilities as well. Apricots are packed with beta carotene and possess other powerful antioxidants such as Vitamin C and lycopene. Combined, they help protect against cancer, heart diseases and stroke. It is also a rich source of fiber which aids digestion.

Cabbage- With many properties similar to broccoli, it also has an abundance of phytochemicals, principally indole-3-carbinole (I3C) and sulforaphane. I3C has been shown to improve estrogen detoxification and to reduce rates of breast cancer. TIP: Look for heads of cabbage that have a solid and heavy feel. Avoid cabbage that has discolored veins or has insect damage. Do not buy precut cabbage. These leaves may have already lost their Vitamin C.

Spinach- Spinach is an excellent source of iron. Iron serves to build the blood while its sulphur content can help clean the liver. Additionally, It is also a rich source of Vitamin A, C,E, and K, magnesium, chlorophyll and other vital antioxidants. Spinach is high in oxalic acid and should be avoided by those who are prone to kidney stoned or gallstones. TIP: Buy loose spinach over bagged spinach to help make sure you get the freshest and healthiest looking leaves.

Tomatoes- tomatoes are a rich source of lycopene, which is a type a carotenoid that is a powerful antioxidant. Research has shown that it may lower the risk of certain diseases, including some cancers, heart disease and macular degenerative disease. It is also rich in Vitamin A and C, calcium, phosphorus, potassium and sodium. TIP: Tomatoes should be firm to the touch and juicy with bright, unblemished skin. Choose those that have a deep color and give a little when squeeze. A ripe tomato smells like a tomato, whereas an unripe one has no aroma.