Eating 2.4 servings or more a month of raw cruciferous vegetables rather than lesser amounts was significantly associated with further reduction in NMIBC recurrence risk among patients receiving BCG ...

Cooking some vegetables can reduce their vitamin and antioxidant content. Garlic, broccoli, beets, kale and peppers are healthier raw than cooked. If you can’t eat them raw, steaming is usually the ...

The health benefits of vegetables are seemingly never-ending. Veggies are generally low in fat and calories and a source of important vitamins, minerals and other nutrients. Rounding out a healthy ...

A new study found four vegetables for heart health that can help decrease your risk of heart attack, stroke, and more. Here's what to know. While there are plenty of different ways to keep your heart ...

Tender roasted broccoli tastes great with this peanut-y chicken dinner. Ree makes hers simple with just olive oil, salt, and pepper. Serve this yummy stir-fry over whatever carb you have on hand. Try ...

Lindsey DeSoto, RD, is a nutrition writer, medical reviewer, and registered dietitian who helps clients improve their diet for health-related reasons. Her writing covers a variety of topics, including ...

April 10, 2012 (Chicago, Illinois) — The consumption of cruciferous vegetables might have a positive impact on survival in breast cancer patients, according to the results of a new study. The Shanghai ...