Broccoli is recognized as a cancer-fighting star, but how can cooking make it more effective against cancer? The British "Daily Mail" reported on November 11 that scientists at the University of Illinois studied found that the best way to cook broccoli is to steam it for 5 minutes. When broccoli turns bright green, its anticancer effect is the strongest.
The researchers pointed out that broccoli is an excellent food source for sulforaphane, a natural anticancer compound. The myrosinase enzyme's anticancer effect on sulphoraphane is crucial. Once the myrosinase is destroyed, sulforaphane will not play an anti-cancer effect. The study found that, compared with other cooking methods, broccoli was steamed for 5 minutes and the myrosinase enzyme kept the best. The broccoli produced was more resistant to cancer.
In this regard, Shandong Nutrition Association, Jinan Nutrition Association vice president, associate professor of nutrition at Jinan University, Jade Chua told reporters that steaming can indeed retain more nutrients and anti-cancer substances, broccoli after steaming season can be added to eat. Jade Chua also suggested that cutting should not be cut when cooking broccoli. There are many flower clusters on the whole broccoli. The flower clusters are made up of many small-grained flowers. If they are cut directly on the cutting board, there will be a lot of small flowers scattered, causing losses.
It is recommended that after broccoli is rinsed, use a pair of scissors to cut a flower cluster from the root junction of the flower cluster, or drop it directly by hand, so that a complete flower cluster can be obtained. In addition, there are studies that found that broccoli and tomatoes eat together, the anti-cancer effect will be stronger.
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