Eating broccoli, a cancer-fighting food, along with 'this' doubles the effectiveness

 

Broccoli is a good ingredient that frequently appears on the dining table.

 

Not only does it taste good and provide excellent nutrition, but it is also highly versatile, whether simply blanched or stir-fried in oil. Especially, broccoli, which has a good color, is often cooked with other ingredients, and there are foods that pair well with it. What might they be?

 

Let's first learn about the benefits of broccoli.

 

Broccoli is well known as an anti-cancer food.

Contains sulfur compounds and beta-carotene, which have the effect of preventing adult diseases such as aging, cancer, and heart disease.

Sulforaphane and indole compounds found in broccoli also have anticancer effects.

In particular, indole inhibits the growth and metastasis of breast cancer cells that are sensitive to estrogen.

Additionally, broccoli contains as much as 370mg of potassium per 100g, which helps reduce the risk of high blood pressure.

It is also rich in folic acid, which prevents anemia and birth defects.

 

In particular, broccoli is an excellent source of vitamin C. Its vitamin C content is twice that of lemons, seven times that of potatoes, and 6 to 7 times that of tangerines. Therefore, it is good for skin health and also helps prevent colds. When boiling broccoli, adding a little salt to the boiling water and starting with the stems can minimize the loss of vitamin C.

 

When cooking with broccoli, it's good to stir-fry it with onions in oil.

 

Broccoli promotes the secretion of interferons that boost resistance to viruses, and this effect is doubled when eaten with onions.

Broccoli pairs well with squid.

 

The taurine content in squid and the dietary fiber in broccoli work together to lower blood cholesterol levels. Enjoy a delicious and nutritious side dish by dipping lightly blanched broccoli and squid into spicy red pepper paste.

 

Additionally, boiling broccoli together with green onions is effective for headaches and chills caused by early-stage colds.

 

However, if you are taking anticoagulants, you should avoid excessive consumption of broccoli. The vitamin K in broccoli can reduce the effectiveness of warfarin sodium, an anticoagulant medication.