Microwave hot food is fast and convenient, but always has a less healthy stereotype. But do you know that the green and white cabbage with high oxidation resistance can release more nutrients by heating with microwave ovens than boiled water.

The secret weapon of green and white lily: sulfate thio

The green and white lily is a common dish in Taiwan, but because it is common, you may not think of it, but don’t look at it as small as it is a “super vegetable.”

In addition to containing vitamin A, B, C, protein, fat, carbohydrates, and minerals, calcium, phosphorus, oxidation, copper and other minerals, it also has super harmful antioxidant thiosulfone. Aphrosulfur can resist inflammation and is of great benefit to the fight against cancer. It has also shown potential in the research of fatty liver, diabetes, cytosis, and even neurodegeneration. It is especially suitable for people with a cited disease, family history or chronic fatigue. Some studies have also pointed out that blue and white cabbage is also effective in resisting air pollution. Because blue and white cauliflower is so good, it is called "super food" abroad.

How to cook green and white lily? 2 Secrets to keep the most important nutrients

Usually we boil or stir-fry the green and white lily in water, but according to the foreign media "Express", if the green and white lily is directly boiled in the hot pot, the heat will inhibit the release of sulfate. There are 2 ways to retain the most critical nutrient thio.

1. Cut and place for about ten minutes

like garlic and sausage. Just chop the green and cauliflower and put it aside for about ten minutes, and it will release sausage thio.

2. Put the microwave to heat up

Then put the green and papaya into the microwave to heat up.

Generally, there are unhealthy stereotypes about using microwave ovens to heat food. However, using microwave ovens to heat the green and white cabbage can increase its benefits and release more sulfate, which will produce three to four times more sulfate than boiling in water.

This is also suitable for other cruciferous vegetables such as cauliflower, albicans, and garlic and sausage.

What is the difference between green cauliflower and cauliflower?

Broccoli (broccoli), also known as green cauliflower, many people mistakenly think that green cauliflower is green cauliflower! ? In fact, blue and white cauliflower is different from cauliflower. The cauliflower itself has white, yellow, green, orange and purple colors, while blue and white cauliflower also has purple varieties in addition to green.

According to the "Food and Agricultural Education Information Integration Platform", blue and white cauliflower and cauliflower are crops evolved from wild sweet blue, and are similar to high-alkali (spicy blue). Although they look similar, they still have a little different appearance and a bad taste when they look closely.

Blue cauliflower and cauliflower have rich nutritional value, including vitamins A, B, C, protein, dietary fiber and minerals such as detergent, calcium, phosphorus, oxidation, copper, etc. However, the deep green green green cabbage has a higher nutritional content than that of cauliflower, especially β Hussarium, after being taken, will be transformed into vitamin A in the human body, and is a powerful antioxidant.