“Anti-Cancer” How to Cook Broccoli

In the different parts of vegetables where sulfur glycosides and enzymes are present, they usually do not interact with each other. Only after being chopped, cooked, and destroyed, the two will meet each other and reflect many molecules beneficial to the human body. Experiments have shown that after broccoli is cooked, the antioxidant power is more than three times that of raw broccoli, so this is not surprising! This is really the best example of “no pain, no gain”!

At present, the anti-cancer research on broccoli in the world can find that breast cancer, prostate cancer, colon cancer, thyroid cancer, etc. can achieve the effect of prevention and protection. The reason for this can be summarized as follows: isothiocyanates have the following functions:

Improve the body’s ability to detoxify the liver of carcinogens

Antioxidant, scavenging free radicals

inhibits tumor cell growth or causes it to auto-apoptosis

Steroidal phytoestrogens activity, which has the effect of preventing breast cancer

Therefore, overall, broccoli is rich in nutrients such as beta carotene, lutein, vitamin A, vitamin C, and sulfur glycoside with anti-cancer effect. It is a rare super vegetable in this abundance period. It is so happy to be able to eat fresh broccoli cheaply. If you can help the peasants again, then it is really beneficial to others. Do you not eat more? Wayne once again reminds everyone to remember that to achieve the best results, it is best to cut everything and cook it quickly.

These cruciferous vegetables together contain an excellent compound called Glucosinolates, which is a star of cancer resistance. However, this sulfur glycoside does not actually have any functional activity. The sulfur glycoside must use the enzyme of the vegetable itself, and after a series of hydrolysis reactions, a series of products such as mustard-3-carbinol (I3C) will be produced. ), isothiocyanates, sulfurous sulphate (Sulporaphane) and other functional molecules, have a role in the human body.

Broccoli is a vegetable rich in nutrients. Nutritionists recommend not cooking for too long, otherwise it will take away many anti-cancer ingredients. You can boil broccoli to soft, or drown in water to preserve nutrients and texture.

Wash broccoli, cut small flowers (cut small dots can help to taste)
Bring the water into the pot, add garlic, a little oil and salt.
When the broccoli is almost ripe, pour off the water in the pot and leave only a little water, then add some salt, chicken and pepper to cook for a while.

The second step is to make the broccoli green. Garlic is to go to the scent of broccoli.
Finally, leave a little water and cook again for the sake of taste.

Broccoli 300 g (about half a catty)
Carrot 100g, sliced
Jiale brand chicken powder
1/4 teaspoon of sugar
Broccoli washed and cut into medium size
Add 1/2 in boiling water, put the broccoli into the water for about 2 minutes to the emerald green, pick it up, and put it into the ice water immediately.
Add a little oil to the bowl and heat it with medium to high heat. Add carrots and broccoli to stir fry, add 1/2, stir well for about 2 minutes. Serve.