After cutting the cauliflower, don t cook it up and down immediately. Make one more step "3 times more antioxidant ingredients"

Cauliflower is a common dish on the table and a vegetable that can be bought all year round. It not only tastes sweet but also has a very high nutritional value. Japanese fruit and vegetable experts with 14 years of experience reminded that if you want to fully extract the beneficial ingredients of cauliflower, remember to do one more step before heating, which can greatly improve its nutritional value.

Don't rush to cook after cutting cauliflower

Fruit and vegetable expert Tetsu said that there is only one best way to preserve the nutritional value of cauliflower: "Seal after cutting, let it sit for five minutes." Although this technique is simple, it can greatly improve the interpretation and antioxidant ability of cauliflower.

Cauliflower contains an organic compound called "Sulforaphane", which is a phytochemical found in cruciferous vegetables. When the cauliflower is chopped, it will start the enzyme reaction. Through static, it can increase the amount of Sulfuraphane conversion.

sulfurethane can improve the activity of liver detoxification enzymes and increase the human antioxidant ability, prevent cancer. Compared to cooking directly without static, the antioxidant ability of cauliflower for more than five minutes can be increased by three times!

How to save cauliflower?

The way of preserving cauliflower can also affect its nutritional effect. If the cauliflower is stored at room temperature for three days, half of its vitamin C will be lost, so it must be stored at a low temperature.

Before putting the cauliflower in the refrigerator, wash and wipe it thoroughly, wrap it in a kitchen towel and put it in a fresh bag, and eat it within a week.

For busy modern people, becoming cold-fried cauliflower is not just a more convenient choice. Cauliflower people who have professional cold-fried technology do not need to worry about the discount of their nutritional value. They should pay attention to the fact that before cooking, the cauliflower taken out of the cold-fried cauliflower does not need to be cleaned and dissolved. Heat directly can avoid the loss of juice during the dehydration process.