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Green Leaf and Cancer
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Green Leaf and Cancer


Green Leaf and Cancer:

Green Leaf and Cancer:

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  • 1. Diet and CancerGreen Leafy Vegetables and CancerWhy should I be concerned about cancer?Cancer is the second most common cause of death in the US. It kills 1out of every 4 Americans each year.How is diet related to cancer?Diet may be linked to as much as one-third of all cancer cases in theUS. Recent research has shown that components of plant foods calledphytochemicals may decrease cancer risk.What are phytochemicals?“Phyto” comes from the Greek word for plant.Phytochemicals are natural parts of plants FAST FACTS...that may help prevent chronic diseases like cancer. In addition to vitamin A, spinach is a relatively good source of folate.How do green leafy vegetables decrease cancer risk?Greens contain vitamin A, vitamin C, and fiber, all of Originally called borecole, kale waswhich may reduce the risk of cancer. Vitamin A is eventually renamed by the Scots.necessary for healthy body tissue, vitamin C acts as anantioxidant, and fiber may help reduce the risk of colon Spinach was the first frozen vegetablecancer by helping get rid of digestive wastes. Greens sold.also contain beneficial phytochemicals. Collard and mustard greens are popular soul-food ingredients. Spinach, collard, kale, mustard, and turnip greens are found fresh,Greens in YOUR diet... frozen, and canned. Include 3 to 4 servings of dark green leafy vegetables per week. One serving is 1/2 cup cooked or 1 cup raw greens. Dark, Leafy Greens Vitamin A (RE/serving)* Spinach, 1/2 cup 737 Prepared by J. Lynne Brown, Ph.D., R. D. Kale, 1/2 cup 481 Associate Professor Food Science Turnip Greens, 1/2 cup 396 Layout and Design by Dave Varley Swiss Chard, 1/2 cup 276 c The Pennsylvania State University 2004 Collard Greens, 1/2 cup 175 College of Agricultural Sciences *Average retinol equivalents per 1/2 cup boiled greens Agricultural Research and Cooperative Extension