When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

The Continuous Update Project (CUP) is an ongoing program that analyzes global research on how diet, nutrition and physical activity affect cancer risk and survival.

A major milestone in cancer research, the Third Expert Report analyzes and synthesizes the evidence gathered in CUP reports and serves as a vital resource for anyone interested in preventing cancer.

Whether you are a healthcare provider, a researcher, or just someone who wants to learn more about cancer prevention, we’re here to help.

AICR has pushed research to new heights, and has helped thousands of communities better understand the intersection of lifestyle, nutrition, and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

AICR is committed to putting what we know about cancer prevention into action. To help you live healthier, we’ve taken the latest research and made 10 Cancer Prevention Recommendations.

April 4, 2019 | 2 minute read

Savoring Spring Vegetables

As we enter the first full month of spring, we eagerly look forward to a profusion of spring vegetables and take one step closer to warm summer days full of sunshine and abundant fresh produce. This is a great time to boost your veggies – both amount and variety – and help fill at least 2/3 of your plate with plant foods.

Common Spring Vegetables

Artichokes
Argula
Asparagus
Fiddlehead Ferns
Garlic Scapes
Green Beans
Green Garlic

Pea Shoots
Peas
Radishes
Ramps
Rhubarb
Spring Onions
Watercress

Spring vegetables are the cheerful first signs of the bountiful produce season. Some of these vegetable (such as asparagus and garlic scapes) are actually the plants’ shoots, which appear shortly after seeds germinate underground. These shoots are packed with nutrients because they are a concentrated source of the beneficial molecules—called polyphenols—that can act as antioxidants and prevent inflammation. Other spring vegetables include stalks (like rhubarb), bulbs (like spring onions) and small roots (like radishes).

As sunlight continues to prolong the day and the year progresses toward summer, more leaves—which we eat as salad and sautéed greens—will emerge, eventually followed by the fruits that help attract pollinators to spread seeds for next year’s growth.

These spring vegetables are real nutrition powerhouses. Arugula, watercress and radishes are cruciferous vegetables, rich in cancer-fighting glucosinolates. Allium vegetables—like leeks, garlic scapes and spring onions—have thiosulfinates that also act as antioxidants.

As in all seasons, it’s important to aim for at least five servings of vegetables and fruits of various colors to promote overall health and lower risk of cancer. Here are a few examples of recipes that use these vegetables: a Buddha bowl, full of fresh spring vegetables; a refreshing radish and cucumber raita to top grilled vegetables or meat; and a zesty green pea salad to round out your dinner.

spring vegetables, Savoring Spring Vegetables

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