So if you love your spaghetti and sauce you may be luck. In cooked tomato products, more of the chemical lycopene is available. May bright yellow orange vegetables such as butternut squash, carrots, pumpkins, and yams are rich in at least a dozen different carotenoids, which the body converts to vitamin A. Some of the chemicals which include alpha carotene and beta carotene are associated with decreased risk of breast and cervical cancer. With growing excitement about these substances your are likely to see pills for sale that claim to contain the requisite amounts of particular phytochemicals. You just can't pop a pill and expect to see the benefits.
Vegetables contain so many substances that nobody knows for sure which ones truly prevent disease.
Here are some techniques that will help you to make veggies more delicious. Most vegetables can be steamed. This technique requires a little more time than boiling, but preserves some nutrients like Vitamin C, which are diminished by boiling. Steaming keeps in flavors and therefore is better suited to mild tasting vegetables like summer squash, carrots and beets rather than strong flavored vegetables like cabbage and brussels sprouts. For proper steaming, the vegetables are placed in a rack above boiling water.