The efficacy and therapeutic effects of broccoli

Broccoli is not only delicious, but also has many therapeutic effects. Here is an introduction:

Broccoli Benefits:

Broccoli has a magical effect on killing Helicobacter pylori that causes gastric cancer. Cauliflower is one of the foods that contains the most flavonoids. In addition to preventing infection, flavonoids are also the best blood vessel cleaners, which can prevent cholesterol oxidation and prevent platelets from clotting, thereby reducing the risk of heart disease and stroke. Some people's skin will turn blue and purple once they are slightly bumped and injured. This is because the body lacks vitamin K. The best way to supplement is to eat more vegetables. Eating more cauliflower can also strengthen the blood vessel wall and make it less likely to rupture. Eating cauliflower regularly can enhance the liver's detoxification ability and improve the body's immunity, which can prevent the occurrence of colds and scurvy.

Precautions for cooking and eating broccoli

Although cauliflower is rich in nutrients, it often contains pesticide residues and is prone to harboring vegetable worms. Therefore, before eating, soak the cauliflower in salt water for a few minutes, and the vegetable worms will run out and the pesticide residues will be removed. Chew it several times before eating, which is more conducive to nutrient absorption. When cooking cauliflower, in order to reduce the loss of vitamin C and anti-cancer compounds, you can blanch it in boiling water to remove its raw taste, stir-fry it quickly over high heat, season it and quickly serve it, or cook it into a semi-soup dish to maintain its beneficial ingredients and its fresh, crisp and tender characteristics.

Cauliflower and other mustard vegetables contain small amounts of goitrogens, which interfere with the thyroid gland's use of iodine to synthesize thyroxine, causing the thyroid gland to enlarge and form a goiter. However, goiters can be neutralized by consuming sufficient iodine, which is provided by foods such as iodized salt, marine fish, seafood, and seaweed (such as kelp and laver).

How to choose, store and eat broccoli

Good quality cauliflower is white or creamy white, clean, firm, compact, with "jacket-like" leaves (partially retained outer leaves, tightly wrapped around the cauliflower), fresh, full and green. Loose inflorescences and over-mature cauliflower are undesirable.

The best storage temperature is 4℃~12℃, and it should be eaten fresh. Raw cauliflower can be made into various flavors of dishes and salads, or it can be eaten after being dipped in strong soy sauce. Cooked cauliflower can be prepared into dishes with various cheeses, milk, condiments, scrambled eggs, meat, poultry and other vegetables. Cauliflower sauerkraut is a good appetizer, which can be eaten with cold meats and sandwiches.

Suitable for the crowd:

It is suitable for general consumption and there are no special taboos.