Growing up, when you heard your mom say, "eat your vegetables," many of us might have sighed and wondered why. Now that we are grown, we understand that vegetables are really good for you, but I bet the majority of us don't know just how powerful of a healer they can be.
Take, for example, the fact that there are about a good 10-12 fruits and vegetables that truly do have superpowers if cooked and eaten properly. But we oftentimes miss out on those vegetables. Mainly because they are common and we grew up around them. Here are three super-powerful veggies we shouldn't overlook anymore.
Brussels Sprouts
Brussels sprout may be small, but don’t be misled. Whether or not you’re a fan, the Brussels sprout is a cancer-fighting Jedi.
Brussels sprouts contain more anti-carcinogenic compounds called glucosinolates, than any other cruciferous vegetable.
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One of these compounds, called sinigrin, causes cancer cells to self-destruct.
Also, if you use Brussels sprout extract, researchers at the National Institute for Health showed that the glucosinolates are also able to stabilize DNA in white blood cells by blocking offending enzymes. Boom!
RELATED: 5 Vegetables That Can Literally Save Your Life
Mushrooms
One of nature’s most powerful tools for fighting breast cancer may already be sitting in your refrigerator.
Mushrooms—from humble, button mushrooms to more exotic shitakes—have been shown to improve the body’s immune system and reduce the risk of colon, stomach, and prostate cancer.
In one study, eating mushrooms cut the risk of Chinese women getting breast cancer by 64%.
Mushrooms also contain vitamin D and long-chain polysaccharides that can help boost your immune system to help you fight the common cold. To access all the nutritional goodness of mushrooms, be sure to cook them, rather than eat them raw.
RELATED: 10 Fruits and Vegetables That Boost Your Immune System
Onions
If you slice an onion, and it makes you cry, rejoice! According to some studies, those compounds that bring tears to your eyes are called thiosulfinates and could keep you from having a stroke.
Thiosulfinates act as a natural blood thinner and keep blood platelets from clumping. In addition, the quercitin in onions has been shown to relax and dilate blood vessels, which also aids in stroke prevention.
It's important to note that none of these veggies are still healthy if you cook them for a long period of time in butter or a fatty oil. Staying true to their God-given properties is best.
Onions are high in vitamin C, and provide calcium, iron, folic acid, and dietary fiber. And, because they can kill the H pylori bacteria, they may also help to prevent—but not treat—stomach ulcers.
