Although mature broccoli is a well-known cancer-fighting food, three-day-old broccoli sprouts pack at least 20 times more antioxidant sulforaphane as the grown-up version, says Fahey, who discovered the sprouts’ anticancer activity. Sulforaphane cranks up your body’s production of cancer-protective enzymes, which can also kill Helicobacter pylori, the ulcer-causing bacteria linked to stomach cancer.

Protection power: Preliminary studies suggest broccoli sprouts may help protect against liver, prostate, bladder, and breast cancer. Larger human studies are underway and look promising, Fahey says.

Eat: Add an ounce (1/2 cup) of broccoli sprouts to salads and sandwiches a few times a week, advises Fahey. Grow sprouts indoors or buy them at the market. If you can't find them, at least add more broccoli and other brassicas to your diet.

Recipe: 

Broccoli Sprout and Arugula Salad with Blackberries, Papaya, and Almonds

Sun-Dried Tomato and Broccoli Pizza

Thai Broccoli Salad

Leek and Broccoli Soup