Editor's Note: Cauliflower (Brassica cretica) is a common vegetable, and the nutrient-rich green cauliflower has a beautiful bright green color that is quite tasty when simply cooked and seasoned. Want more tips on revitalizing cauliflower's cancer-fighting substances? The following article from "Tips for Seasoning Ingredients without Losing Nutrients" has more detailed explanations! Nutrition Department, Tokyo Jikei Medical University Hospital Here is the trick to revitalizing the anti-cancer substance, radish sulfide! Cruciferous vegetables such as broccoli have anti-cancer effects! That's because these vegetables contain the antioxidant radish sulfide (sulforaphane). Sulforaphane, however, requires the enzyme myrosinase to activate, which is very heat-resistant and becomes inactive when cooked. Even when eaten raw, the enzyme is digested in the body, so it is not able to activate radish sulfide. Therefore, the key point is to cut the broccoli and let it rest for 4 to 5 minutes. If you don't have time to let it rest, you can eat it together with arugula, yellow mustard, or carrots, which are also members of the cruciferous family, to get the same effect. [POINT]Cauliflower loses half of its vitamins after 3 days Although cauliflower is highly nutritious, the nutrients in the stem are released after shipping and gradually diminish. When stored at room temperature, 3 days will halve the vitamin C content. [POINT] Cauliflower buds number more than 40,000 in number! The content of vitamin C, vitamin B1, vitamin B2, and folic acid in broccoli is No.1 among all vegetables. the secret lies in the flower buds, and each broccoli plant possesses the mysterious power of being able to make more than 40,000 buds flower. Green cauliflower super value eating: cooking is recommended to use 75 ℃ steaming method! There's another way to guard the black mustard enzyme in broccoli. Boil it in hot water below 75°C or steam it at a low temperature for no more than 5 minutes. Boiling in hot water below 75℃ reduces the loss of black mustard enzyme by less than 18%. However, it is difficult to maintain the boiling temperature, so it is recommended to put it in a steamer and use the "low-temperature steaming method" with the lid open. Slowly heating the cauliflower also increases its sweetness. Editor's note: Cauliflower is rich in vitamins B complex and C, which are water-soluble and easily dissolved and lost by heat, so it is not advisable to cook cauliflower at high temperatures, nor is it suitable for boiling. Previous research at the University of Warwick in the United Kingdom showed that after boiling for 5 minutes, the anticancer ingredients in cruciferous vegetables will lose 20% to 30%, half an hour more loss of up to 7%. The British "Daily Mail" also pointed out that the black mustard enzyme enzyme is very heat-resistant, cooking will lose activity, if replaced by microwave or hot, as long as 1 minute, the enzyme will be destroyed, can not synthesize radish sulfur, so recommend that we steam, even if the steam 20 minutes, the loss is still less than the other cooking methods. Green cauliflower sprouts (Brussels sprouts) have a surprising amount of radish sulfide! Although broccoli contains radish sulfide, young broccoli sprouts are even more powerful! They contain about 20 times more than mature broccoli! It tastes great raw, so it's okay to eat it as it is, and we recommend adding it to salads or sandwiches for a healthier meal! If you don't utilize the cauliflower's stem, you're losing out! [POINT] Vitamin C is 4 times more than citrus! Cauliflower, which was originally modified from kohlrabi, is rich in beta-carotene and vitamin C, and the content is three times that of kohlrabi! In addition to vitamins and dietary fiber, the nutrition of the stem is actually very good! If you eat 100g of broccoli, you can get your daily dose of vitamin C. Broccoli stems are hard and troublesome to eat. ...... You may think so, but in fact, the stems not only contain the same vitamin C and beta-carotene as the flower buds, but they are also rich in dietary fiber and other components unique to the stems! The white part of the stem is softer, so you can peel off the hard outer part and cut it into thin slices. To prevent the loss of vitamins, we recommend steaming or microwaving. Cauliflower contains radicicchioidin, an ingredient that has excellent antioxidant and detoxifying properties, and some studies have suggested that cauliflower has the potential to become an anticancer food. Eat them together with the stems to maximize your nutritional intake! Editor's note: Some people will cut off the outer fiber for taste, but if you want to be healthy, please keep the fiber and anti-cancer ingredients in the outer skin. And the stem is the most nutritious part of the vegetable, do not cut off the stem when cooking, otherwise it is the same as the most nutritious place is lost. Editor's note: Cauliflower (Brassica cretica) is a common vegetable. Nutrient-rich green cauliflower has a beautiful bright green color, and is quite tasty when simply cooked and seasoned. Want more tips on revitalizing cauliflower's cancer-fighting substances? The following article from "Tips for Seasoning Ingredients without Losing Nutrients" has more detailed explanations! Nutrition Department, Tokyo Jikei Medical University Hospital Here is the trick to revitalizing the anti-cancer substance, radish sulfide! Cruciferous vegetables such as broccoli have anti-cancer effects! That's because these vegetables contain the antioxidant radish sulfide (sulforaphane). Sulforaphane, however, requires the enzyme myrosinase to activate, which is very heat-resistant and becomes inactive when cooked. Even when eaten raw, the enzyme is digested in the body, so it is not able to activate radish sulfide. Therefore, the key point is to cut the broccoli and let it rest for 4 to 5 minutes. If you don't have time to let it rest, you can eat it together with arugula, yellow mustard, or carrots, which are also members of the cruciferous family, to get the same effect. [POINT]Cauliflower loses half of its vitamins after 3 days Although cauliflower is highly nutritious, the nutrients in the stem are released after shipping and gradually diminish. When stored at room temperature, 3 days will halve the vitamin C content. [POINT] Cauliflower buds number more than 40,000 in number! The content of vitamin C, vitamin B1, vitamin B2, and folic acid in broccoli is No.1 among all vegetables. the secret lies in the flower buds, and each broccoli plant possesses the mysterious power of being able to make more than 40,000 buds flower. Green cauliflower super value eating: cooking is recommended to use 75 ℃ steaming method! There's another way to guard the black mustard enzyme in broccoli. Boil it in hot water below 75°C or steam it at a low temperature for no more than 5 minutes. Boiling in hot water below 75℃ reduces the loss of black mustard enzyme by less than 18%. However, it is difficult to maintain the boiling temperature, so it is recommended to put it in a steamer and use the "low-temperature steaming method" with the lid open. Slowly heating the cauliflower also increases its sweetness. Editor's note: Cauliflower is rich in vitamins B complex and C, which are water-soluble and easily dissolved and lost by heat, so it is not advisable to cook cauliflower at high temperatures, nor is it suitable for boiling. Previous research at the University of Warwick in the United Kingdom showed that after boiling for 5 minutes, the anticancer ingredients in cruciferous vegetables will lose 20% to 30%, half an hour more loss of up to 7%. The British "Daily Mail" also pointed out that the black mustard enzyme enzyme is very heat-resistant, cooking will lose activity, if replaced by microwave or hot, as long as 1 minute, the enzyme will be destroyed, can not synthesize radish sulfur, so recommend that we steam, even if the steam 20 minutes, the loss is still less than the other cooking methods. Green cauliflower sprouts (Brussels sprouts) have a surprising amount of radish sulfide! Although broccoli contains radish sulfur, young broccoli sprouts are even more powerful! They contain about 20 times more than mature broccoli! It tastes great raw, so it's okay to eat it as it is, and we recommend adding it to salads or sandwiches for a healthier meal! If you don't utilize the cauliflower's stem, you're losing out! [POINT] Vitamin C is 4 times more than citrus! Cauliflower, which was originally modified from kohlrabi, is rich in beta-carotene and vitamin C, and the content is three times that of kohlrabi! In addition to vitamins and dietary fiber, the nutrition of the stem is actually very good! If you eat 100g of broccoli, you can get your daily dose of vitamin C. Broccoli stems are hard and troublesome to eat. ...... You may think so, but in fact, the stems not only contain the same vitamin C and beta-carotene as the flower buds, but they are also rich in dietary fiber and other components unique to the stems! The white part of the stem is softer, so you can peel off the hard outer part and cut it into thin slices. To prevent the loss of vitamins, we recommend steaming or microwaving. Cauliflower contains radicicchioidin, a component that has excellent antioxidant and detoxifying properties, and some studies have suggested that cauliflower has the potential to become an anticancer food. Eat them together with the stems to maximize your nutritional intake! Editor's note: Some people may cut off the outer fiber of the skin for taste, but if you want to be healthy, please keep the fiber and cancer-fighting ingredients in the skin. And the stem is the most nutritious part of the vegetable, do not cut off the stem when cooking, otherwise it is the same as the most nutritious place is lost. Cauliflower cooking tips: In the latest published in the American Chemical Society's Journal of Agricultural and Food Chemistry, published the results of their research, which proved that, chopped, after resting for more than 30 minutes after the cauliflower, compared to the direct seasoning, the intake of radish sulfide 2.8 times more! To get the most of cauliflower's cancer-fighting properties, here's how to do it: Wash the cauliflower, chop the stem about two centimeters, peel off the cauliflower, and let it sit for 30 to 90 minutes. Eat it raw, and chew it well. Or you can also steam or stir-fry it and eat it. The most worry-free way to wash cauliflower: How to wash cauliflower correctly? According to Professor Yan Ruihong of the Department of Agricultural Chemistry at National Taiwan University's book, "Properly Wash Vegetables to Get Rid of Pesticides", the most pesticide-free, pest-free cauliflower washing method is as follows - Rinse all: first, gently rinse the upper part of the flower with water, hold the stalk, and the flower diagonally upward at a 30-degree angle, and rotate under the faucet for several rounds of rinsing, and pay attention to the flow of water should not be too large, or else the flower will fall off. Brush the stems: After cutting them into appropriate sizes, use a small brush to gently scrub the stems from the flowers to the ends of the stems under a small stream of water. Katherine Hsieh, a delicious *** KT who runs the popular cooking website HowLiving, recommends soaking cauliflower in water for 2 minutes after washing and adding 1 tsp of baking soda to help the pesticides precipitate out. Rinse with boiling water: If you're going to eat it raw, make sure you use boiling water for the last step after scrubbing and soaking! Cauliflower Recipe: Quick Steamed Cauliflower This article is taken from "Nutrition without loss of ingredients seasoning secrets" / Tokyo Jikei Kai Medical University Affiliated Hospital Nutrition Department / Taiwan East Peddler