Cabbage broccoli and cauliflower prolong life

broccoli and cauliflower prolong life

broccoli and cauliflower prolong life, especially people who consume large quantities of them

Cabbage broccoli and cauliflower prolong life, especially people who consume large quantities of them. Cruciferous vegetables are rich in vitamin C and contain many other health-friendly substances. The three vegetables have another advantage – they can get rid of excess pounds because they contain special phytonutrients that help burn fat in the stomach.

The vegetables that dietologists recommend as the most suitable for weight reduction are white cabbage, cauliflower, Brussels sprouts, white turnips, Chinese cabbage, horseradish. All of them contain the largest amounts of the specific substance indole-3-carbinol.

These vegetables should be used at least three times a week. Apart from contributing to the slim figure, they also contain many vitamins and trace elements that are related to the immune system. Broccoli was cultivated for the first time in Europe by the Romans, and since their empire has so far enjoyed tremendous interest.

Broccoli is rich in beta-carotene, vitamins C and E, as well as iron, folic acid, selenium, potassium and zinc. This vegetable contains twice as much vitamin C from the orange. A portion of 200 grams of cooked broccoli covers our daily needs of vitamins A and C.

Cabbage prolong life

reduces the risk of prostate cancer, increase the ability of the liver

And also one tenth of our vitamin E needs, which slows down cell aging. The abundance of fiber in broccoli makes stomach work easier. They are the perfect ingredient of dietetic regimes because they are low in calories – in 100 g of cooked broccoli there are only 50 calories.

Broccoli cleans the body of free radicals because they contain the antioxidant substance glucuronanine. Sulforophane in broccoli destroys Helicobacter pylori bacteria, which is the major cause of most gastrointestinal infections. Broccoli is consumed in the form of a salad, cooked, stewed, steamed or seasoned with vegetable sauce.

These vegetables should not be washed before they are placed in the refrigerator. Moisture would allow the bacteria to cause rotten processes in it. Carifiol is an excellent source of vitamin C, folate and dietary fiber, vitamin B5, vitamin B6, manganese and omega-3 fatty acids. Carfiol contains glucosinolates and thiocyanates.

These compounds increase the ability of the liver to neutralize potential toxic substances. New research shows that cruciferous vegetables (cabbage, broccoli, cauliflower) help to prevent cancers.

When these vegetables are cut, chewed or processed, the sulfur-containing compound called sinigrin comes into contact with the enzyme myrosinase, which leads to the release of glucose and the degradation of some products, including highly reactive compounds called isothiocyanates. Cruciferous vegetables reduce the risk of prostate cancer.

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