Broccoli and hot pot are a perfect match. Have you ever tried picking broccoli while eating hot pot? Well, I personally love it. The taste is indescribable and it is absolutely delicious. Broccoli not only tastes great, but it is also known as a cancer-fighting superstar. How does it fight cancer?
The Anti-Cancer Effects of Broccoli
1. Oligosaccharides: Improving Intestinal Environment
Broccoli contains a small amount of oligosaccharides, which gives it a certain flatulence effect. Many people have heard that they should eat less cruciferous vegetables when they feel bloated.
However, mild flatulence is harmless to humans because oligosaccharides can promote the proliferation of beneficial bifidobacteria in the intestine, improve the intestinal environment, and effectively reduce the risk of developing colon cancer.
2. Enzymes: Promoting Liver Detoxification
Broccoli also has a detoxifying effect on the liver. Research has found that broccoli can activate enzymes in the liver, thereby promoting the detoxification of toxins and carcinogens in the liver.
Unfortunately, some people avoid broccoli because they are not good at cooking it.
3. Sulforaphane: Inhibiting Cancer Cells
Investigations and studies have confirmed that consuming more broccoli can reduce the risk of developing esophageal cancer, gastric cancer, lung cancer, gallbladder cancer, and skin cancer.
However, simply stating that it has cancer-preventing effects may not be accurate enough. Broccoli contains plant chemicals that can inhibit cancer cells, mainly sulforaphane.
It can prevent DNA damage induced by many chemical carcinogens, thus preventing the occurrence of various tumors.
、
Two Recommended Broccoli Recipes
[Stir-fried Broccoli with Shrimp]
Main Ingredients: Broccoli, Shrimp; Auxiliary Ingredients: Carrots, Oyster Sauce, Oil, Garlic, Salt
Detailed Steps:
1. Soak the broccoli in salt water for half an hour, clean it, and break it into small florets.
2. Clean and slice the carrots and garlic; peel and devein the shrimp, and cut them in half from the back.
3. Boil water in a pot, add some salt, blanch the broccoli and carrot slices, then remove and rinse with cold water.
4. Add cooking wine to the water used for blanching the broccoli, blanch the shrimp for one or two minutes, then remove and drain the water. 5. Heat oil in a pan, stir-fry the garlic until fragrant, then add the broccoli, shrimp, and carrot slices, and stir-fry for a while. 6. Add some oyster sauce and stir-fry evenly, add some salt, and stir-fry evenly before serving.
[Broccoli Salad]
Main Ingredient: Broccoli; Auxiliary Ingredients: Carrots, Black Fungus, Scallions, Salt, Chicken Essence
Detailed Steps:
1. Break the broccoli into small florets and soak them in clean water for a while; soak the black fungus in advance.
2. Wash and peel the carrots, then cut them into flower shapes.
3. Boil water in a pot, blanch the broccoli and carrots for a while, and blanch the black fungus as well.
4. Heat oil in a pan, stir-fry the scallions until fragrant, and set aside the scallion oil. 5. Pour the scallion oil into the broccoli, add some salt and chicken essence, and mix well.
