Editor's note: Broccoli is a common vegetable. Nutrient-rich broccoli is beautiful and bright green, so it is quite delicious when cooked and simply seasoned. Want to know more about the secret of activating anticancer substances in cauliflower? The following article is taken from "the secret of ingredient conditioning without losing nutrition" and has a more detailed explanation! This is the secret of activating sulforaphane, an anticancer substance, by the Nutrition Department of Chi Hui Medical University Affiliated Hospital of Tzu Chi in Tokyo! Broccoli: Cruciferous vegetables such as anti-cancer and anti-aging broccoli (broccoli) have anti-cancer effects! This is because these vegetables contain sulforaphane, an antioxidant. However, sulforaphane needs myrosinase to be activated, and this enzyme is very unstable to heat, so cooking will lose its activity. Even if eaten raw, myrosinase will be digested in the body, so sulforaphane can't be used. So the key is to cut the broccoli and let it stand for 4? Five minutes. Because after cutting, myrosinase will synthesize sulforaphane, so after that, just cook it as usual. If you don't have time to rest, you can eat it with arugula, yellow mustard or white radish, which is also cruciferous and has the same effect. [Key points] After 3 days, the vitamin of broccoli is halved. Although the nutritional value of broccoli is high, after transportation, the nutrition in the stem will be released and gradually reduced. After storage at room temperature, the content of vitamin C will be halved in 3 days. [Point] There are more than 40,000 cauliflower buds! The contents of vitamin C, vitamin B 1, vitamin B2 and folic acid in broccoli areNo. 1 in all vegetables. The secret is in the flower bud. Every broccoli has the mysterious power to make more than 40,000 buds bloom. Value-for-money eating method of broccoli: it is recommended to steam at 75℃ when cooking! There is another way to protect the myrosinase in broccoli. That is, blanch with hot water below 75℃, or steam at low temperature for no more than 5 minutes. Blanching with hot water below 75℃ can reduce the loss of myrosinase by less than 65438 08%. However, it is difficult to keep the temperature of boiling water. It is recommended to put it in a steamer and use the "low temperature steaming method" to open the lid. In addition, the sweetness of broccoli can also be increased by slowly heating. Editor's note: Cauliflower is rich in vitamin B and vitamin C, which are water-soluble and easy to dissolve when heated, so it is not suitable for high-temperature cooking or boiling. Previous research by the University of Warwick in the United Kingdom showed that after boiling for 5 minutes, the anticancer components in cruciferous vegetables would lose 20% to 30%, and even 70% within half an hour. The British "Daily Mail" also pointed out that myrosinase is very heat-resistant and cooking will lose its activity. If microwave or scalding is used, the enzyme will be destroyed as long as 1 min, and sulforaphane cannot be synthesized. Therefore, it is recommended that you steam it. Even if it is steamed for 20 minutes, the loss is still less than other cooking methods. The sulfur content of radish in broccoli sprouts is amazing! Although broccoli contains sulforaphane, the "broccoli bud" of the bud is even more powerful! The content is about 20 times that of mature broccoli! Raw food is also delicious, and it is ok to eat it directly. It is recommended to put it in a salad or sandwich to make your body healthier! It is a loss not to make good use of cauliflower stems! [Key points] Vitamin C is four times that of citrus! Broccoli, originally improved from Chinese cabbage, is rich in β -carotene and vitamin C, and its content is three times that of Chinese cabbage! In addition to vitamins and dietary fiber, the nutrition of stems is actually excellent! As long as you eat 100g broccoli, you can get the vitamin C you need for one day. Broccoli stems are hard and troublesome to eat ... you might think so. In fact, the stem contains the same vitamin C and β -carotene as the bud, and is also rich in dietary fiber and other components unique to the stem! The white part of the stem segment is soft, and the hard part of the periphery can be cut off and sliced for eating. In order to prevent the loss of vitamins, steaming or microwave cooking is recommended. Broccoli contains the ingredient "sulforaphane", which has excellent anti-oxidation and detoxification effects. Some studies believe that broccoli is expected to become an anti-cancer food. Even the stems are eaten together, which is really nutritious! Editor's note: Some people will cut off the skin fiber for taste, but if you want to pay attention to health, please keep the skin fiber and anti-cancer ingredients. The stem is the most nutritious part. Don't cut off the stalks when cooking, or you will lose the most nutritious place. Editor's note: Broccoli is a common vegetable. Nutrient-rich broccoli is beautiful and bright green, so it is quite delicious when cooked and simply seasoned. Want to know more about the secret of activating anticancer substances in cauliflower? The following article is taken from "the secret of ingredient conditioning without losing nutrition" and has a more detailed explanation! This is the secret of activating sulforaphane, an anticancer substance, by the Nutrition Department of Chi Hui Medical University Affiliated Hospital of Tzu Chi in Tokyo! Broccoli: Cruciferous vegetables such as anti-cancer and anti-aging broccoli (broccoli) have anti-cancer effects! This is because these vegetables contain sulforaphane, an antioxidant. However, sulforaphane needs myrosinase to be activated, and this enzyme is very unstable to heat, so cooking will lose its activity. Even if eaten raw, myrosinase will be digested in the body, so sulforaphane can't be used. So the key is to cut the broccoli and let it stand for 4? Five minutes. Because after cutting, myrosinase will synthesize sulforaphane, so after that, just cook it as usual. If you don't have time to rest, you can eat it with arugula, yellow mustard or white radish, which is also cruciferous and has the same effect. [Key points] After 3 days, the vitamin of broccoli is halved. Although the nutritional value of broccoli is high, after transportation, the nutrition in the stem will be released and gradually reduced. After storage at room temperature, the content of vitamin C will be halved in 3 days. [Point] There are more than 40,000 cauliflower buds! The contents of vitamin C, vitamin B 1, vitamin B2 and folic acid in broccoli areNo. 1 in all vegetables. The secret is in the flower bud. Every broccoli has the mysterious power to make more than 40,000 buds bloom. Value-for-money eating method of broccoli: it is recommended to steam at 75℃ when cooking! There is another way to protect the myrosinase in broccoli. That is, blanch with hot water below 75℃, or steam at low temperature for no more than 5 minutes. Blanching with hot water below 75℃ can reduce the loss of myrosinase by less than 65438 08%. However, it is difficult to keep the temperature of boiling water. It is suggested to put it in a steamer and use the "low temperature steaming method" to open the lid. In addition, the sweetness of broccoli can also be increased by slowly heating. Editor's note: Cauliflower is rich in vitamin B and vitamin C, which are water-soluble and easy to dissolve when heated, so it is not suitable for high-temperature cooking or boiling. Previous research by the University of Warwick in the United Kingdom showed that after boiling for 5 minutes, the anticancer components in cruciferous vegetables would lose 20% to 30%, and even 70% within half an hour. The British "Daily Mail" also pointed out that myrosinase is very heat-resistant and cooking will lose its activity. If microwave or scalding is used, the enzyme will be destroyed as long as 1 min, and sulforaphane cannot be synthesized. Therefore, it is recommended that you steam it. Even if it is steamed for 20 minutes, the loss is still less than other cooking methods. The sulfur content of radish in broccoli sprouts is amazing! Although broccoli contains sulforaphane, the "broccoli bud" of the bud is even more powerful! The content is about 20 times that of mature broccoli! Raw food is also delicious, and it is ok to eat it directly. It is recommended to put it in a salad or sandwich to make your body healthier! It is a loss not to make good use of cauliflower stems! [Key points] Vitamin C is four times that of citrus! Broccoli, originally improved from Chinese cabbage, is rich in β -carotene and vitamin C, and its content is three times that of Chinese cabbage! In addition to vitamins and dietary fiber, the nutrition of stalks is actually excellent! As long as you eat 100g broccoli, you can get the vitamin C you need for one day. Broccoli stems are hard and troublesome to eat ... you might think so. In fact, the stem contains the same vitamin C and β -carotene as the bud, and is also rich in dietary fiber and other components unique to the stem! The white part of the stem segment is soft, and the hard part of the periphery can be cut off and sliced for eating. In order to prevent the loss of vitamins, steaming or microwave cooking is recommended. Broccoli contains the ingredient "sulforaphane", which has excellent anti-oxidation and detoxification effects. Some studies believe that broccoli is expected to become an anti-cancer food. Even the stems are eaten together, which is really nutritious! Editor's note: Some people will cut off the skin fiber for taste, but if you want to pay attention to health, please keep the skin fiber and anti-cancer ingredients. The stem is the most nutritious part. Don't cut off the stalks when cooking, or you will lose the most nutritious place. Cooking secrets of broccoli: Their research results were published in the latest issue of Journal of Agricultural and Food Chemistry published by American Chemical Society. This study proved that chopped cauliflower and left standing for more than 30 minutes absorbed 2.8 times more sulforaphane than directly conditioned cauliflower! To eat the most anticancer components in cauliflower, the following methods should be adopted: after cleaning cauliflower, chop the stem about two centimeters, peel off the flower skin, leave it for 30-90 minutes to eat raw, and chew it carefully. Or you can steam and fry cauliflower and eat it later. How to wash cauliflower correctly? Yan Ruihong, a professor at the Department of Agricultural Chemistry at National Taiwan University, said that the method of washing cauliflower with the least doubts about pesticides and pests is: rinse it all: first, gently wash the upper part of the flower with clear water, hold the pedicel, rotate it under the faucet a few times, and pay attention to the water flow, otherwise the flower will fall. Brush the stem: after cutting it to a suitable size, gently brush it from the flower to the stem end with a small brush under small water flow. In addition, Xie Kaiting, who runs the popular cooking website "HowLiving Delicious Life", suggested soaking cauliflower in clean water for 2 minutes after cleaning, and adding 1 teaspoon baking soda powder to help the pesticides separate out. Rinse with boiling water: If you want to eat raw food, you must rinse with boiling water in the last step after brushing and soaking! Broccoli Recipe: Steamed Broccoli This article is taken from the Secret of Food Conditioning without Loss of Nutrition/Department of Nutrition, Affiliated Hospital of Tokyo Cihui Medical University/Dong Fan, Taiwan Province.