On the cob or off, it’s all good! A study in the Journal of Agricultural Food and Chemistry found that the longer corn was cooked, the higher the level of antioxidants like lutein, which combats blindness in older adults. Here’s why you actually don’t need to cook corn on the cob.
Tiny but mighty, one study in the International Journal of Cancer found that daily consumption of green peas along with other legumes lowered the risk of stomach cancer. Add these other 30 foods proven to prevent cancer to your diet, too.
Standing out even among all the leafy greens, this is one of the healthiest vegetables in your supermarket. Kale’s curly green leaves are chock full of vitamin C, an antioxidant that may lower levels of LDL, or “bad” cholesterol. While you’re eating your leafy greens, avoid these 8 worst eating habits for your cholesterol.