Broccoli, cauliflower, Brussels sprouts, kale, cabbage belongs to this group of vegetables. They are not only healthy because they contain vitamins, minerals and fiber but they also contain phytochemicals such as sulforaphane. Sulforaphane helps the body to activate detoxification enzymes and to prevent cell damage.
Cruciferous vegetables also help to protect against cancer by reducing oxidative stress. Oxidative stress is caused by harmful molecules called oxygen-free radicals.
These vegetables can reduce the risk of colon, lung, prostate, breast and other cancers.
An important thing you should know is that the way you prepare these vegetables matters. An enzyme called myrosinase has to be present to form the anti-inflammatory component sulforaphane. Many people destroy myrosinase by overcooking these vegetables. Steaming it for two to four minutes is the best way to protect the enzyme and the vegetable’s nutrients. Brussels sprouts contain a large amount of this essential enzyme.
The compound found in broccoli and other cruciferous vegetables is one the strongest anti-cancer fighters.
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