我们常常听说,蔬菜要买深色的。因为深色蔬菜的维生素和膳食纤维更高,对身体更有益:红色蔬菜的番茄红素含量高,橙黄色蔬菜的胡萝卜素多,黑色蔬菜的铁更丰富……而白色蔬菜常受到人们的冷落和忽视。其实,白色蔬菜有一项非常重要的功能:抗癌。白色蔬菜主要有洋葱、大蒜、卷心菜、大白菜、菜花、白萝卜等。洋葱、大蒜含有丰富的有机硫化物,能降低血脂、防止心血管病。另外它们还含有丰富的具有抗癌效能的微量元素硒。硒能加速体内过氧化物分解,起到抑制恶性肿瘤的作用。硒还可促使人体产生谷胱甘肽等物质,使癌失去“毒性”。但是洋葱、大蒜不可过量食用,因 We often hear that vegetables are bought dark. Because dark vegetables have higher vitamin and dietary fiber, they are more beneficial to the body: red vegetables have high levels of lycopene, more yellow carotene and more iron in black vegetables ... while white vegetables are often neglected And ignore. In fact, white vegetables have a very important function: anti-cancer. White vegetables are mainly onions, garlic, cabbage, cabbage, cauliflower, white radish and so on. Onions, garlic is rich in organic sulfur compounds, can reduce blood lipids, prevent cardiovascular disease. In addition, they also contain rich anti-cancer efficacy of trace elements selenium. Selenium can accelerate the body’s peroxide decomposition, play a role in inhibiting malignant tumors. Selenium can also promote the body to produce glutathione and other substances, so that cancer loses “toxic”. But onions, garlic can not be consumed too much, because