西兰花含有一种特殊物质——硫代葡萄糖苷,它能够帮助降低罹患癌症的风险。西兰花不能过度烹饪,比如把西兰花炒得泛黄,这样会让其带有强烈的硫磺味并且损失营养。最好通过蒸或微波炉来加热。西兰花在烹饪过程中可多加大蒜和香料。大蒜中富含有益心脏的活性成分,香料中则含有大量抗氧化剂,同时香料还能减少西兰花中抗氧化剂的流失。 Broccoli contains a special substance - glucosinolates, which can help reduce the risk of cancer. Broccoli can not be over cooked, such as broccoli fried yellow, it will make it with a strong sulfur smell and loss of nutrition. It is best to heat by steam or microwave oven. Broccoli adds more garlic and spices to the cooking process. Garlic is rich in active ingredients that benefit the heart, spices contain a lot of antioxidants, while spices can reduce the loss of antioxidants in broccoli.