8. Cabbage
The humble cabbage and its cousins (brussel sprouts and cauliflower) can produce anti-cancer chemicals! This cruciferous vegetable contains sulforaphane, a chemical compound that may help protect against cancer. In fact, people who eat large amounts of cabbage have low rates of colon cancer, as well as other forms of cancer.
Cabbage is also highly recommended to help combat breast cancer, as it has been shown to reduce the estrogen metabolite 16alpha-hydroxyestrone, a breast cancer promoter. Unfortunately, this vegetable loses a significant proportion of its cancer-fighting properties when cooked, so you should consume it raw. So start making your own coleslaw, with a low fat mayo of course.
