Vegetables in the cruciferous family are rich in a variety of vitamins, for example, broccoli contains more vitamin C than oranges, and they are also high in minerals and dietary fiber. In addition, the various powerful antioxidants in cruciferous vegetables can help us eliminate pollutants and speed up our body's detoxification process.
They also contain natural chemicals called glucosinolates, which can eliminate various toxins, including carcinogens. A study shows that eating cruciferous vegetables three times a week can reduce the risk of colon cancer by 60%. Therefore, to enhance disease resistance and improve the body's detoxification ability, eat "cruciferous vegetables" at least three times a week.
Some people believe that cruciferous vegetables, which are rich in plant fiber, are difficult to digest, so they "keep them off the table." In fact, as long as you master the cooking methods, these vegetables can also be easily digested by the stomach. The best processing method is stir-frying, such as steaming for a short time, quick stir-frying, or steaming and stir-frying, which retains the nutrients in the vegetables and helps break down fiber, making it easier to digest. When steaming and stir-frying, add a small amount of oil to the pan, stir-fry the vegetables for one minute, then add some water, or a mixture of water, soy sauce, and lemon juice, cover the lid, and steam for about 3 minutes.