Broccoli is known as the food with the best anticancer effect. It can be eaten cold or fried. Some people think that the nutrition of frying is lost, so many people will choose to eat it raw. Yes, broccoli can be eaten raw.
Can broccoli be eaten raw?
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Broccoli can be eaten raw, but it's really not delicious. There is a glycoside in cruciferous vegetables that is difficult to absorb, but it is easy to digest and absorb after cooking, and it is hygienic.
Can broccoli be put in the refrigerator?
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Broccoli can be kept in the refrigerator, because broccoli has strong cold resistance and heat resistance. The growth temperature of broccoli is generally in the range of 5-20 degrees. The higher the temperature, the faster the growth and development of broccoli. The optimum temperature for flower head development is 15- 18 degrees. When the temperature is higher than 25 degrees, the flower head will deteriorate. Generally, at the low temperature below 5 degrees, the flower head will grow slowly. Furthermore, the cold storage room of the refrigerator is generally located in the range of 3- 10 degrees, just reaching the cold-resistant temperature of broccoli.
Precautions for eating broccoli
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(1) Broccoli has tender meat, less fiber and more water, and tastes more delicious than cauliflower. Broccoli is mainly used for western side dishes or salads;
(2) Although cauliflower is rich in nutrition, it often contains pesticide residues, and it is easy to produce lettuce worms. Therefore, before eating cauliflower, you can soak it in salt water for a few minutes, and the cabbage worms will run out, which will also help to remove residual pesticides;
(3) Chewing several times during meals is more conducive to the absorption of nutrients; (4) Broccoli will become more colorful after cooking, but it should be noted that when blanching broccoli, the time should not be too long, otherwise it will lose its crispness and the mixed dishes will be greatly reduced; Many people always have some doubts when cooking cauliflower. Cooking broccoli such as cauliflower and broccoli for too long will lead to excessive loss of antioxidants such as vitamins. However, because these vegetables have thick stems and short cooking time, they are not easy to cook and taste bad. Before cooking, cut a few tens on the stem with a knife to increase the heated area of the stem, which can not only ensure the uniform cooking of cauliflower, but also fully retain the nutritional components of cauliflower.
(5) After blanching, the broccoli should be put into cold boiled water for cooling, and then taken out and drained for later use. The boiling and salting time should not be too long, so as not to prevent the loss and destruction of cancer nutrients.
(6) Broccoli contains a small amount of goiter-causing substances, but it can be neutralized by eating enough iodine, which can be provided by iodized salt, seaweed and other seafood. Therefore, we should pay attention to the collocation of food when eating broccoli.