Regular consumption of vegetables and fruits is crucial for reducing breast cancer risk and improving survival from the disease as they contain essential vitamins, minerals, and naturally occurring cancer fighting antioxidants. For maximum protection it is best to consume 9-10 servings per day. Vegetables and fruits with research-proven cancer fighting potential include: carrots, broccoli, cabbage, kale, brussel sprouts, collard greens, spinach, celery, cilantro, parsley, onions, garlic, tomatoes, peppers, flax seeds, avocado, and citrus fruits.
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