Green beans helps fight and prevent cancer
Green beans have long been regarded as a healthy food. One benefit that has been extensively researched is its ability to help prevent and stop the spread of several cancers.
One of the reasons why green beans prevents cancer is due to its high antioxidant levels which help scavenge free radicals in the body responsible for many diseases.
A study found that, ‘The anticarcinogenic activity of beans is related to the presence of resistant starch, soluble and insoluble dietary fiber, phenolic compounds, as well as other microconstituents such as phytic acid, protease inhibitors, and saponins.’
In addition, peptides in green beans can also slow or stop the growth of cancer cells.
Regular consumption of green beans is associated with a lower risk of breast, colon and prostate cancer.
Eating varieties of Phaseolus vulgaris is also associated with slowed or inhibited growth of leukemia, breast cancer and lymphoma cells.
Lutein, one of the types of antioxidants is found in large quantities in green beans and that is known to lower the risk of breast, colon, cervical and lung cancer.
Green beans is eight on the list of foods highest in lutein.
Vitamin C is also a commonly known anticancer vitamin, as it has been known, in large doses, to treat cancer. One serving of green beans contains over a quarter of the daily recommended intake of vitamin C.
Vitamin K is known to reduce the risk of prostate, colon, stomach, nasal and oral cancer; and one serving of green beans provides over half of daily recommended intake of the vitamin.
