We often hear that vegetables need to be bought in dark colours. Because dark vegetables have higher vitamins and dietary fiber, they are more beneficial to the body: red vegetables have higher levels of lycopene, orange and yellow vegetables have more carotene, black vegetables have more iron, and white vegetables are often left unpopular. And neglect. In fact, white vegetables have a very important function: anti-cancer.
The main white vegetables include onions, garlic, cabbage, Chinese cabbage, cauliflower, and white radish.
Onions and garlic are rich in organic sulfur compounds that reduce blood fat and prevent cardiovascular disease. In addition, they are also rich in trace element selenium with anti-cancer efficacy. Selenium accelerates the decomposition of peroxides in the body and acts as a suppressor of malignant tumors. Selenium can also cause the body to produce glutathione and other substances, causing the cancer to lose its "toxicity." However, onions and garlic cannot be eaten excessively, because it is easy to produce volatile gases. Excessive consumption can cause flatulence and excessive exhaustion, causing discomfort.
Cabbage, Chinese cabbage, cauliflower, and white radish are the representatives of cruciferous vegetables. Its nutrient content is balanced, and it contains a thioneoid active substance, which can be degraded into benzyl ethyl isothiocyanate, indole-3-acetonitrile and sulphoraphane, and has a strong anti-cancer and anti-aging effect. Epidemiological surveys also found that people who regularly eat cruciferous vegetables are less likely to have stomach cancer, esophageal cancer, and lung cancer. There are many ways to eat cabbage vegetables, but be careful not to over-cook to ensure maximum nutrients are maintained.
White, rich in protein, fat, sugar, vitamins B1, B2, E, carotene and minerals and other ingredients, the best quality in spring and summer. Chinese medicine believes that there is a dehumidifier, detoxification, prolactin, diuretic, thirst-quenching, hangover, and tonic and other effects. However, due to the oleic acid contains more oxalic acid, its calcium is not easily absorbed by the body, where people suffering from heart disease, urinary tract stones or urinary oxalate crystals are more, should not eat. It is suitable for frying, cooking and other cooking methods, or making ingredients and fillings.
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