据国内外科学家对40多种蔬菜的实验结果，从高到低排列出20种对癌症有显著抑制效应的蔬菜，排列顺序如下(括号内的数字为抑制癌细胞生长的有效率)：
1.熟红薯(98.7%)
2.生红薯(94.4%)
3.芦荟(93.7%)
4.西兰花(92.8%)
5.卷心菜(91.4%)
6.菜花(90.8%)
7.西芹(83.7%)
8.茄子皮(74%)
9.甜椒(55.5%)
10.胡萝卜(46.5%)
11.金花菜(37.6%)
12.荠菜(35.4%)
13.苤菜(34.7%)
14.芥菜(32.4%)
15.雪里蕻(29.8%)
16.番茄(29.8%)
17.大葱(16.3%)
18.大蒜(15.5%)
19.黄瓜(14.3%)
20.大白菜(7.4%)
