Diet anti-cancer: How to eat anti-cancer fruits and vegetables better? The dietitian teaches you to eat correctly
Rose, beet, cabbage, guava, purslane, etc. are all star foods in anti-cancer fruits and vegetables. Studies have found that food and cooking methods have a great impact on the effectiveness of these anti-cancer foods, such as Broccoli is the strongest anti-cancer effect after steaming for 5 minutes. Let’s take a look at the correct way to eat anti-cancer food.
A cup of chopped vegetables only contains 22 calories, but Contains precious nutrients. The highest nutrient is isothiocyanate. It is an enzyme that increases the body’s ability to relieve cellular damage and reduces the risk of cancer. Put it in your various sandwiches and add a bit of easy crushing. Or, put it in some salads and make ingredients to make an Asian-style cabbage salad.
Beet is a red spinach. Like some eye-catching energy foods, this dark-colored vegetable is the best source of folic acid and betaine. Together, these two nutrients may together reduce the level of hemi-cysteine in the blood. Semi-hyperglycolic acid is a inflammatory mixture that destroys the body’s arteries and increases the risk of heart disease. Therefore, this natural pigment, called b anthocyanin, injects an effective anti-cancer function into the beet.
Be fresh, raw, not from the jar. Heating beets does destroy their antioxidant properties. Wash and peel, then cut it into pieces with a wide blade. Mix it with 1 simmered olive oil and half a lemon juice. Just make a salad.
The study found that the best way to cook broccoli is , steam it for 5 minutes. When broccoli turns bright green, it has the strongest anti-cancer effect. Broccoli is an excellent food source for the natural anticancer compound, sulforaphane, and the myrosinase is critical for the anticancer effect of sulforaphane. Once the myrosinase is destroyed, sulforaphane will not play an anti-cancer effect. The study found that compared with other cooking methods, broccoli is steamed for about 5 minutes, and the black mustard enzyme is kept the best. The broccoli that comes out of this way is more resistant to cancer.
The purslane contains more edible plants than any other edible plant. The highest amount of Omega-3 fatty acids. Scientists have reported that the plant contains more than 10 to 20 times more melatonin than any other fruit and vegetable – an antioxidant that prevents cancer from growing. How to eat them? Add to the salad. Use purslane as a substitute or addition to lettuce: its leaves and stems are crisp, chewy, and juicy.
Red tomato is an anti-oxidant anti-oxidant . Guava contains higher amounts of lycopene than other plant foods such as tomatoes and watermelons. In addition, a cup of guava pulp can provide 688 mg of potassium, which is 63% higher than the amount provided by the same amount of bananas. And guava is almost the highest fiber food: nearly 9 grams of fiber in each cup. Eat the whole fruit, from the outer shell to the seed. The whole body of guava is edible and nutritious. Only the outer shell contains vitamin C which is higher than the fresh orange.