In daily life, many vegetables have certain anti-cancer effects. Cruciferous vegetables contain indole compounds and aromatic thiocyanic acid, etc., which are natural inhibitors of cancer cells; commonly eaten cabbage, cauliflower, broccoli, etc. belong to this category. Vegetables of the lily family, such as onions, garlic, leeks and onions, are rich in multiple sulfides, which have anti-cancer effects. Various mushrooms, such as enoki mushroom, shiitake mushroom, monkey head mushroom, wood ear, etc., especially shiitake mushroom contains shiitake mushroom polysaccharide components, which have immunity-boosting and anti-cancer effects. Fresh green leafy vegetables such as spinach, celery, rape, cabbage, etc. are rich in vitamins and have anti-cancer effects. Root vegetables such as groundnuts, yams and radishes have anti-cancer effects. Carrots contain a large amount of carotene, which has anti-cancer and anti-cancer effects. Lycopene in tomatoes can reduce the incidence of prostate cancer, pancreatic cancer, etc. Bamboo shoots such as asparagus, lettuce and wild rice have better anti-cancer effects. It is recommended to eat more fresh vegetables in your diet to have a healthy body.