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Monday, April 26, 2010

Steamed Broccoli for the Fitness of the Body and Fight Cancer

Monday, April 26, 2010

Content of beta-carotene, lutein and flavanol is very high in a broccoli. These three nutrients in the broccoli has the potential to fight cancer. The content of calcium in broccoli is also believed by experts more easily absorbed than that derived from milk.

Broccoli should be steamed. Steamed broccoli contain more carotenoids than the crude. This is derived from recent research that was published in the Journal of Agricultural and Food Chemistry. Another advantage, the content of vitamin C in broccoli could not be reduced more than 30%, although have been steamed. Likewise with kaempferol substances, like flavonoids that are important to repair body cells.

What we need to remember also is the storage of broccoli after cooking. Like spinach, the vegetable is not allowed to be stored for too long, given its high nitrate content. This substance can be transformed into nitrite, which when mixed with amino acids in the body will give nitrosamines. Nitrosamines are carcinogenic or trigger cancer. So, cook the broccoli in sufficient quantities, according to which will be consumed.

To maximize the nutrient content in broccoli, broccoli should be rinsed and cut just before steaming.


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