1, common anticancer vegetables
1. leek
Leek contains very high vitamins and carotene, which helps to improve eyesight and relieve eye fatigue. Very suitable for people who use computers for a long time. Moreover, high carotene helps to enhance immunity, prevent tumors, and is also beneficial to anti-oxidation and anti-aging.
2. Onions
Onions also have anti-cancer and anti-cancer effects. Pectin contained in shallots can obviously reduce the occurrence of colon cancer and has anti-cancer effect. Allicin in onion can also inhibit the growth of cancer cells.
Leek is very suitable for cold salad and can also be used as seasoning, but be careful not to fry it for too long.
garlic
Garlic also has the function of preventing some cancers. It can inhibit nitrosamine-producing bacteria in the stomach, reduce nitrosamine production and prevent gastric cancer. According to the survey data, the incidence of gastric cancer in garlic-growing areas and people who are used to eating garlic is only 1/3 of that in other areas.
The content of nitrite, the precursor of nitrosamines, in the stomach of people who eat raw garlic for a long time is much lower than that of people in other areas, and the bacteria that produce nitrosamines are obviously inhibited. Garlic contains sulfanilamide, which can gather heavy metals in human organs and take them out of the body.
But what about eating garlic with a heavy breath? It's simple. Chewing some tea or drinking warm milk after meals is a good choice. Scented tea and Tieguanyin are the most effective.
2. Garlic storage method
1. Hanging storage method: When harvesting garlic, strictly select the garlic that is hanging and stored, remove the garlic that is too small, rotten, damaged and damp, and then spread it on the ground to dry until the stems and leaves become soft and yellow, and the garlic skin is dry. Finally, 50- 100 pieces of garlic with the same size were woven and hung under a cool, ventilated and rainproof eaves to dry and preserve.
2. Stacking method: After the garlic is harvested, remove the garlic with loose petals, moth-eaten, mildew and injury to avoid rain rot. A week or so, and then the second yard. Repeat this twice to dry all garlic, then transfer it to a ventilated place indoors, pile it in a storage room or bamboo basket, keep it in a low humidity and cool condition, and check it frequently.
3. Burying method: the width of burying ditch is1~1.5m. After garlic is buried, it can't be checked at any time. In order to avoid decay and loss during storage, garlic without disease and damage should be strictly selected for storage before burial. Generally, chaff is used as a covering for garlic burial. First, lay a layer of 2 cm thick chaff on the bottom of the ditch, and then pile garlic layer by layer until it is about 5 cm above the ground. Covered with chaff, garlic is not exposed to the air, resulting in a certain sealing condition, which inhibits the respiration of garlic and reduces the oxygen content, which is beneficial to the deposition of carbon dioxide in the storage environment and is suitable for garlic storage.
4. Radiation storage: Radiation treatment is to irradiate garlic with gamma rays with lethal dose of 14000 roentgen. When irradiated, water and other substances in garlic will be ionized by R-rays passing through bulbs, producing free radicals or ions, thus inhibiting metabolism. The method has simple operation and high fresh-keeping quality, and can be stored at room temperature for about 1-2 years.
5. Treatment and storage of chemical agents: Penicillin is a commonly used chemical agent, and its sodium, potassium and ammonium salts are easily soluble in water and have low toxicity to people and animals. The method is: bolting garlic until one week before harvest, adding 120 to 180 times of water to dilute and spraying on garlic leaves to inhibit garlic germination. The sprayer for spraying medicine should be cleaned after use, and be careful not to spray garlic seeds, so as not to affect germination.