蔬菜的营养价值与其颜色有密切关系,绿黄色蔬菜能降低癌症的发病率。因为它们含有丰富的胡萝卜素,胡萝卜素是维生素A的前体,在体内可分解成维生素A。而维生素A类化合物具有调节和控制上皮细胞正常生长的分化功能,能逆转上皮细胞癌前病变,阻止癌的发生。最近的研究证实,绿黄颜色的蔬菜所含的黄碱素也有较 The nutritional value of vegetables is closely related to their color, green and yellow vegetables can reduce the incidence of cancer. Because they are rich in carotenoids, carotenoids are precursors of vitamin A, can be broken down into vitamin A in the body. The vitamin A class compounds regulate and control the normal growth of epithelial cells differentiation, can reverse epithelial cell precancerous lesions, prevent cancer. Recent research confirms that green-yellow vegetables contain more of the same yellow-colored caustic soda