Eat green beans to prevent cancer

Green beans are rich in antioxidants, vitamin C and fiber which help reduce inflammation and fight free radicals that damage cells and lead to cancer.

Green beans are very nutritious and are popular in cooking. According to the US Department of Agriculture, one cup of raw green beans (125 g) contains 31 calories, 1.8 g of protein, 7 g of carbohydrates, 2.7 g of fiber and 0.2 g of fat, along with many healthy micronutrients.

A 2020 review by Bellarmine University (USA), based on 10 studies, found that mung beans contain a number of phytonutrients such as phenols, carotenoids and flavonoids. These substances act as antioxidants that support anti-inflammatory in the body, while inflammation is the cause of chronic diseases. Therefore, they can reduce the risk of developing some cancers, arthritis, diabetes...

According to the US National Institutes of Health, eating foods containing antioxidants such as green beans or other fruits and vegetables helps reduce the risk of cancer and diabetes. Because the compounds in green beans have the effect of fighting oxidative stress - a condition in which the body produces too many free radicals that damage cells and lead to disease.

Green beans are rich in fiber and antioxidants that are beneficial to health. Photo: Freepik — Green beans are rich in fiber and antioxidants that are beneficial to health. Photo: *Freepik*

According to the US Department of Agriculture, green beans provide abundant vitamin C. A diet rich in vegetables, beans, and fruits rich in vitamin C helps the immune system function well, the body absorbs nonheme iron. Nonheme iron is plant-based iron found in green beans.

Vitamin C also plays an important role in fighting infections and healing wounds, according to the Harvard TH Chan School of Public Health (USA). Eating this type of bean not only helps wounds heal faster, but vitamin C also fights free radicals in the body, helping to prevent cancer and heart disease.

Green beans are also rich in fiber. According to the American Dietetic Association, fiber takes longer to digest, so it increases the feeling of fullness. This helps you eat less, contributing to weight loss and preventing obesity. The fiber in green beans can reduce cholesterol and blood sugar, limiting the possibility of diabetes. Being overweight and diabetes are also two risk factors for cancer.

Green beans can be cooked into soups, stews, sweet soups, cakes or added to salads to take advantage of many benefits. However, they should not be overcooked because it can reduce the amount of beneficial nutrients.

Mai Cat (According to Everyday Health )

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