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    This vegetable is rich in iron and can also provide vitamin B complex. Cooking kangkong should be easy as a stir-fried vegetable. Saute garlic, onions and tofu, add a little soy sauce (optional: oyster sauce and sesame oil) and then add kangkong tops. Make sure that the vegetable is thoroughly washed and make sure that cooking time is just right to retain the crisp quality of the young stems.
The intake of calcium and vitamin D can reduce the risk for breast cancer in premenopausal women.
There have been animal experiments and observation in humans indicating that calcium and vitamin D may decrease risk for breast cancer. However, in most of these experiments and observations, the data appear to be inconclusive. Researchers Jennifer Lin and colleagues studied 20,909 postmenopausal women 45 years and older and 10,578 premenopausal women who were part of the Women’s Health Study (cancer free and no cardiovascular disease at baseline) in the US with an average follow up of 10 years. It was found, using self reported questionnaires that higher intake of calcium and vitamin D was associated with lower risk for invasive breast cancer (this is a more aggressive form of breast cancer) for premenopausal women but not for postmenopausal women. This study shows that calcium and vitamin D protects premenopausal women from developing breast cancer.Â
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