Experts remind that stir-frying cauliflower until too soft reduces its anti-cancer effects
Many people know that cauliflower is a great vegetable for cancer prevention. Whether it's white cauliflower or green broccoli, its anti-cancer effects are particularly outstanding. Many people cook cauliflower until it's soft and mushy before serving, thinking it tastes better this way. However, they don't realize that the anti-cancer components in stir-fried soft cauliflower are almost completely destroyed. Cauliflower is best eaten when it's still crisp.
Research has found that to maximize the anti-cancer effects of cauliflower, the most direct method is to obtain as much of its anti-cancer substance, "sulforaphane," as possible.
Researchers at the University of Illinois found that when cauliflower is heated until it shows no significant softening but has lost its raw, hard, and astringent texture—meaning the florets have started to soften while the stems remain crisp—that is the moment when the anti-cancer substance can be most effectively utilized.
Furthermore, researchers at the University of Warwick have also discovered that cauliflower should not be left out for long after being cut. If chopped cauliflower is left in the air for 6 hours, the loss of its anti-cancer components can be as high as 75%. In contrast, a whole head of cauliflower stored in the refrigerator for a week will only experience a minor loss of its anti-cancer components.
Finally, it's best not to boil cauliflower, as this will cause the active components to leach into the water. Steaming and stir-frying methods transfer heat quickly and are also healthier. If you're concerned about the cauliflower not being clean enough, you can blanch it quickly in boiling water before cooking.
Finally, experts remind us that this applies not only to cauliflower but also to other cruciferous vegetables—such as kale, for example. They must be kept crisp to ensure the best preservation of their anti-cancer components. (Fan Zhihong)