Spring is the first of the four seasons, when everything is renewed, and it is also an important season for health maintenance. Studies have shown that these vegetables not only reduce the risk of cancer and cardiovascular disease, but also have the effect of preventing nerve disorders and delaying aging. Carrot Rich in vitamin A, B2, B5, starch, glucose, calcium, iron, sucrose, phosphorus and other trace elements, especially smokers intake of more vitamin A, can reduce the chances of lung cancer, is the most ideal food to fight cancer. If you are deficient in vitamin A, the incidence of cancer is more than twice that of a normal person. Broccoli and Cabbage Plants of the cruciferous family, including broccoli, cabbage, cauliflower, and Brussels sprouts, are cancer-fighting foods. Many studies have shown that regular consumption of the above vegetables can reduce the threat of stomach, breast, and bowel cancer. Surprisingly, the healing substances in cruciferous vegetables are neither vitamins nor minerals, but a series of complexes called indigo substrates. However, indigo substrates are lost when they are cooked, so don’t cook them too long. Soybeans are rich in protein, have a complete amino acid profile, and are high in iron. It is rich in anti-cancer trace elements. Regular consumption of soybean soup, soy milk, tofu, dried tofu, can prevent and fight cancer. Job’s tears This is a commonly used traditional Chinese medicine, containing protein, fat, vitamin B1, carbohydrates, amino acids and other nutrients needed by the human body, with anti-tumor, diuretic, decongestive, anti-inflammatory, hypoglycemic, and enhancement of muscle immunity, especially inhibit the reproduction of cancer cells.