Cauliflower has good anti-cancer effect, but don’t fry too much

Cauliflower has good anti-cancer effect, but don’t fry too much

Many people know that cauliflower is a good vegetable to fight cancer.

Regardless of whether it is cabbage or green cauliflower, its anti-cancer effect is exceptional.

Many people use cauliflower to make the cauliflower.

However, people do not know that the anticancer components of soft-cooked cauliflower are almost destroyed.

Cauliflower should still be crispy.


hzh {display: none; }  研究发现,想让菜花最大限度地发挥抗癌功效,最直接的方法就是尽可能地多得到其中的抗癌物质“莱菔硫烷”。Through research, the University of Illinois in the United States found that when the cauliflower is heated to not noticeably soften, it has lost its hard and jerky feeling.

That is, when the cauliflower’s flower clusters begin to soften, and the stems are still crispy, it is when the anticancer substances can be most effectively used.

  In addition, researchers at the University of Warwick have found that cauliflower cannot be placed long after it is cut.

If the cauliflower is chopped and left in the indoor air for 6 hours, the loss rate of anti-cancer components can reach 75%.

After the whole cauliflower is stored in the refrigerator for a week, only a small amount of anti-cancer ingredients will be lost.

  In the end, cauliflower is best not eaten while cooking, otherwise the active ingredients will be lost in the water.

The steaming and frying method transfers heat faster and is healthier.

If you are worried that the cauliflower is not clean, you can quickly boil it in boiling water before cooking.

  In the end, experts reminded that this is always the case for green cauliflower, as are other cruciferous vegetables-some kale, white cauliflower and the like. We must maintain their brittleness to ensure the best retention of anti-cancer ingredients.