While raw veggies certainly have plenty of health benefits, cooking makes the cancer-fighting constituents of tomatoes and broccoli more bioavailable (that is, ready for utilization and/or storage in the body).
These vegetables are each loaded with cancer-fighting compounds: tomatoes, with antioxidants such as lycopene, vitamin C, and vitamin A; and broccoli with the phytochemicals beta-carotene, indoles, and isothicyanates. A University of Illinois study also found that eating them together is like a one-two punch against prostate cancer.
In the study, the tomato and broccoli combination outperformed other diets in slowing the growth of cancer tumors in rats. So try to add about 1½ cups of broccoli and 3½ cups of cooked tomatoes to your diet at least three times as week.
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