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Daikon radish

This spicy root (it looks like a large, white carrot) is traditionally used to clear mucus from the body and remove toxins. Daikon, like other brassicas, contains a group of cancer-fighting chemicals called glucosinolates, including glucobrassicin. Chewing daikon releases an enzyme that eventually converts glucobrassicin into diindolylmethane (DIM), a compound that neutralizes harmful forms of estrogen.

How to use: Peel, grate or shred, and layer into sandwiches; cut into coins for crudités; toss chunks into bean stew.