Eating sweet potatoes regularly helps prevent ovarian cancer

Sweet potatoes topped the list of 20 anti-cancer vegetables published by the National Cancer Research Center of Japan. Japanese doctors found through a dietary survey of 260,000 people that the cancer-suppressing rate of cooked sweet potatoes (98.7%) was slightly higher than that of raw sweet potatoes (94.4%). Therefore, eating sweet potatoes regularly is beneficial for preventing the occurrence of ovarian cancer.

Sweet potatoes are rich in essential nutrients such as starch, vitamins, cellulose, etc. They are also rich in mineral elements such as magnesium, phosphorus, calcium, and linoleic acid. These substances can maintain the elasticity of blood vessels and are very effective in preventing and treating habitual constipation in the elderly. However, most people think that eating sweet potatoes will make people fat and dare not eat them. In fact, it is just the opposite. Sweet potatoes are an ideal weight loss food. Their calories are only 1/3 of rice, and because they are rich in cellulose and pectin, they have the special function of preventing sugar from converting into fat.

The National Cancer Prevention Research Institute of Japan ranked vegetables with significant anti-cancer effects, with cooked sweet potatoes and raw sweet potatoes ranked first and second. An American biologist also isolated an active substance called DHEA from sweet potatoes. He injected this substance into mice that were used to cultivate cancer cells, and found that the lifespan of these mice was extended by 1/3 compared to ordinary mice. A study by a university in the United States found that a substance called dehydroepiandrosterone in sweet potatoes also has a certain effect on preventing and treating cancer.