Eat These 10 Types of Vegetables to Lower Inflammation, According to Dietitians

Leafy greens: Leafy greens such as spinach, kale, Swiss chard, and collard greens are rich in vitamins, minerals, and antioxidants that help reduce inflammation.

Cruciferous vegetables: Cruciferous vegetables like broccoli, cauliflower, Brussels sprouts, and cabbage contain sulfur compounds and antioxidants.

Tomatoes: Tomatoes are rich in lycopene, a powerful antioxidant that helps reduce inflammation and may protect against certain chronic diseases.

Bell peppers: Bell peppers, especially red and yellow varieties, are high in vitamin C and antioxidants that help combat inflammation and support immune function.

Carrots: Carrots are rich in beta-carotene, vitamin C, and other antioxidants that help reduce inflammation and support healthy immune function.

Beets: Beets contain betalains, which are potent antioxidants with anti-inflammatory properties.

Onions and garlic: Onions and garlic contain sulfur compounds and flavonoids that have anti-inflammatory and immune-boosting effects.

Sweet potatoes: Sweet potatoes are rich in beta-carotene, vitamin C, and fiber, which have anti-inflammatory properties and may help reduce the risk of chronic diseases.

Spinach: Spinach is high in vitamins A and C, as well as antioxidants like quercetin and kaempferol, which help reduce inflammation and protect against oxidative stress.

Mushrooms: Certain types of mushrooms, such as shiitake, maitake, and reishi mushrooms, contain bioactive compounds like beta-glucans and antioxidants.