BALTIMORE -- Your mom was right: Eat your vegetables!
Vegetables have long been a mainstay of a healthy diet, but there may be one more reason to eat your greens. They may stave off a bad COVID-19 infection.
Researchers at Johns Hopkins Children’s Center found that a chemical compound called sulforaphane found in abundance in broccoli cabbage, kale and Brussels sprouts might slow growth of coronaviruses such as those that cause COVID-19 and the common cold.
