Cauliflower is anti-cancer, low in calories, and a weight loss star. Can it be eaten raw? Nutritionist teaches nutrition preservation cooking method

Cauliflower is a superfood in the vegetable world. It is not only anti-cancer but also liver-protecting. Because of its low calorie content, it has become a star on the weight loss menu. Previously, nutritionist Gao Minmin participated in the recording of a program, where female celebrities shared their dream products for cooling off in the summer and made them on the spot for everyone to taste. Among them, He Yuwen shared the green broccoli and guava drink, and everyone questioned whether broccoli can be eaten raw? Nutritionist Gao Minmin is here to answer your questions!

Eating cauliflower raw retains its anti-cancer ingredients, but people with goiter should be careful

Cauliflower is a cruciferous vegetable rich in glycosides, including myrosinase, which can further break down sulfide into sulforaphane with antioxidant activity. However, myrosinase loses its activity during the cooking process, indirectly reducing the production of sulforaphane. Therefore, eating broccoli raw can obtain relatively more anti-cancer substances. Some restaurants abroad even serve raw cauliflower dipped in salt as an appetizer!

Eating broccoli raw can provide relatively more anti-cancer substances. Some restaurants abroad even serve raw cauliflower dipped in salt as an appetizer!

Cruciferous vegetables such as broccoli, radish, and cabbage contain goitrogens, which can affect the synthesis of the thyroid gland and cause hypothyroidism or goiter symptoms. Therefore, if you have the above symptoms, please be sure to cook the cruciferous vegetables before eating! The principle is to take in moderation but not in excess.

There are tips for cooking cauliflower. Nutritionists teach you the "steaming method to preserve nutrition"

The University of Warwick in the UK once conducted a study on the percentage of anti-cancer components lost in different cooking methods of cabbage vegetables and found that the longer the cooking time, the more anti-cancer components were lost. The nutritionist here teaches you a "nutrient-preserving steaming method" that not only retains more anti-cancer ingredients, but also allows you to eat fully cooked broccoli!

The University of Warwick in the UK once conducted a study on the percentage of anti-cancer components lost in different cooking methods of cabbage vegetables and found that the longer the cooking time, the more anti-cancer components were lost.

Nutrient-retaining cooking method

1. Put water in a large pot first, then put a small pot in the large pot.

2. Bring water to a boil over high heat and pour in the washed cauliflower.

3. Cover the pot and simmer for 3 minutes before turning off the heat

Through this kind of steaming, the cauliflower not only becomes shiny and beautiful, but also retains more anti-cancer substances and can remove goitrogens! Why not learn this method that kills two birds with one stone?