日本国立癌症预防研究所公布抑癌蔬菜排行
熟红薯98.7%, 生红薯94.4%,
芦笋93.9%,
花椰菜82.8%,
卷心菜91.4%,
菜花90.8%,
欧芹83.7%,
茄子皮74%,
甜椒55.5%,
胡萝卜46.5%,
金花菜37.6%,
荠菜35.4%,
苤蓝34.7%,
芥菜32.9%,
雪里蕻29.8%,
番茄23.8%,
大葱16.3%,
大蒜15.9%,
黄瓜14.3%,
大白菜7.4%。
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