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first of all, garlic, green onion, onion and other lily vegetables are rich in "allicin", which can help reduce the risk of colon cancer, prostate cancer, esophageal cancer, stomach cancer and other cancers. these vegetables can be eaten raw or stir-fried for a short time, which is a good choice.

secondly, carotene is an essential nutrient for the human body. eating a small amount of carrots every day can significantly reduce the risk of cancer. a study showed that compared with people who do not eat carrots, consuming 400 grams of carrots per week can reduce the risk of cancer by 20%, and consuming only 60 grams per week can also reduce the risk of cancer by 4%.

lycopene, also known as vitamin c or antioxidant, is a very important antioxidant in the human body. it can improve the body's anti-inflammatory ability and allow immunity to reach a better state. at the same time, lycopene can also protect cardiovascular health, prevent heart disease and arteriosclerosis, remove free radicals in the body that cause aging and disease, improve human immunity, and help delay aging.

in addition, many vegetables are rich in lycopene, such as tomatoes, red peppers, carrots and sweet peppers, etc. these vegetables can not only help reduce the risk of cancer, but also bring more health benefits to the body.

in recent years, people have paid more and more attention to healthy eating. in the cooking process, we need to pay attention to some details to avoid increasing the risk of disease. for example, when cooking, we should pay attention to using the right amount of oil and avoid over-frying, which can effectively reduce the production of carcinogens.