According to the test data of Japanese nutrition experts, in terms of cancer inhibition rate, 93.7% for asparagus, 92.3% for cauliflower, 91.4% for cabbage, 90.8% for cauliflower, 83.7% for celery, 74% for eggplant, 55.5% for bell pepper, 46.5% for radish, 35.4% for water chestnut, 34.8% for skunk cabbage, 32.9% for mustard, 32.6% for golden needle, 29.8% for potherb mustard, 22.8% for tomato, 16.3% for onion, 15.8% for garlic, 14.3% for cucumber, and 2.4% for cabbage. %, tomato 22.8%, onion 16.3%, garlic 15.8%, cucumber 14.3%, cabbage 2.4%.