| http://www.w3.org/ns/prov#value | - The list goes on and on: bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, carrots, collards, kale, kohlrabi, mustard greens, rutabaga, turnip greens, red beets, peppers, garlic, onions, leeks, and chives are a few of the vegetables that appear to have cancer-preventing phytochemicals.
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