Broccoli is an anti-cancer star. Scientists say that eating broccoli 3 to 5 times a week can effectively exert its anti-cancer effects. In a recent study in the British Journal of Nutrition, the reporter learned that a new study by the University of Illinois scholars found that adding mustard when eating broccoli has a stronger anti-cancer effect and a more pronounced spicy effect. According to the principle, scholars said that what is known as mustard enzyme in mustard is an enzyme necessary for the formation of sulforaphane, the anti-cancer component of broccoli. Nutrition professor Professor Elizabeth Jeffrey pointed out that although microbes can release sulforaphane in the colon, the colon absorbs slowly, and broccoli with added mustard can make sulforaphane better absorbed in the upper digestive tract and thus resistant to it. Cancer effect will increase. In addition to mustard, the foods that can enhance the anti-cancer effect of broccoli also include: radish, cabbage and so on. Anti-cancer recipe enhanced version: broccoli mustard fried shrimp Ingredients: 15 or so shrimps, one broccoli, mustard (If you do not like mustard taste, you can prepare a little radish or shredded cabbage) practice: 1. Wash the broccoli, remove the roots, and chop the small flowers. The pot boiled in water to open the salt, put in broccoli, rolled on ten seconds, not too much water, over the broccoli on the line. 2. The oil in the pot is cooked and the shrimp is put into oil quickly and cooked. The best shrimp shrimp line removed. 3. Scoop up the broccoli after drowning. Add some salt and add a little water. Friends who can eat mustard can add a little mustard at this time to enhance the anti-cancer effect. If you do not like mustard flavor, you can add radish or cabbage to fry for a while. 4. Fried 1 minute to pan. Cooking tips: 1. Make the roots and stems of broccoli easy to cook: Many people always have doubts when cooking cauliflower. Cauliflower, cauliflower and other broccoli cooking takes too long to cause excessive loss of antioxidants such as vitamins. However, due to the relatively thick stems of such vegetables, cooking time is not easy to cook, and it tastes bad. Before the cooking, a knife can be used to cut several “10†words on the stem to increase the heated area of ​​the stem, which can ensure that the cauliflower is cooked evenly and the nutrients of the cauliflower can be fully preserved. 2. How to do it will not turn yellow: Put the chopped broccoli in the pot with hot water, but pay attention to a few drops of oil in the water, then add some sugar, a little salt. Drain and drain after drowning. Heat hot pan. Fry a few times quickly, wok, certainly not yellow.
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