We often hear that we should buy dark-colored vegetables. This is because dark-colored vegetables are higher in vitamins and dietary fiber, making them more beneficial to the body: red vegetables are rich in lycopene, orange and yellow vegetables are high in carotene, and black vegetables contain more iron... White vegetables, on the other hand, are often overlooked and neglected. In fact, white vegetables have one very important function: they can help prevent cancer.
White vegetables mainly include onions, garlic, cabbage, Chinese cabbage, cauliflower, and white radishes.
Onions and garlic are rich in organic sulfur compounds, which can lower blood lipids and prevent cardiovascular diseases. They are also rich in selenium, a trace element with anti-cancer properties. Selenium can accelerate the decomposition of peroxides in the body, playing a role in inhibiting malignant tumors. Selenium can also promote the production of substances like glutathione in the human body, which can neutralize the "toxicity" of cancer. However, onions and garlic should not be consumed in excess because they can produce volatile gases, which can lead to bloating and excessive flatulence, causing discomfort.
Cabbage, Chinese cabbage, cauliflower, and white radishes are representatives of cruciferous vegetables. They have a balanced nutrient content and contain a special class of active substances called glucosinolates. These can break down into compounds like benzyl isothiocyanate, indole-3-acetonitrile, and sulforaphane, which have strong anti-cancer and anti-aging effects. Epidemiological studies have also found that people who frequently consume cruciferous vegetables from the Brassica genus have lower rates of stomach, esophageal, and lung cancer. Cabbage vegetables can be prepared in various ways, but it is important not to overcook them to ensure that nutrients are preserved to the greatest extent.
Water bamboo, rich in protein, fat, carbohydrates, vitamins B1, B2, E, carotene, and minerals, is of the best quality in spring and summer. Traditional Chinese medicine considers water bamboo to be sweet and cold, with effects such as clearing damp-heat, detoxifying, promoting lactation, promoting urination and quenching thirst, alleviating alcohol toxicity, and nourishing the body to strengthen it. However, because water bamboo contains a significant amount of oxalic acid, its calcium is not easily absorbed by the body. Therefore, people with heart disease, urinary tract stones, or a high concentration of oxalate crystals in their urine should not consume it in large amounts. Water bamboo is suitable for cooking methods such as stir-frying and braising, or can be used as an ingredient or filling. (Source: People's Online - "Life Times")