Health - Food - Science - Community
Frequent consumption of raw fruits and vegetables may significantly cut down an individual's risk of suffering from ischemic and hemorrhagic stroke.
Reduced cancer risk is associated with high intake of raw and cooked vegetables. This research work was carried out to investigate the association between the consumption of raw and cooked vegetables and cancer risk. Researchers reviewed data obtained from 28 studies on the subject. Researchers discovered that high intake of raw and cooked vegetables diminished...