DID YOU KNOW?

The more naturally colorful your diet is, the more likely it is to have an abundance of cancer-fighting compounds. The pigments that give fruits and vegetables their bright colors—like beta-carotene in sweet potatoes or lycopene in tomatoes—can help reduce cancer risk. Cruciferous vegetables, such as broccoli, kale, and cabbage, have been linked to a reduced risk of colorectal cancer, lung, and stomach cancers, while carotenoid-rich vegetables, such as carrots and sweet potatoes, have been associated with a reduced risk for breast cancer.