Health

Sunday, May 1, 2022

Make No Mistake! Broccoli Is Not Cauliflower! Can The Flower Ball Turn Yellow To Eat? Expert Analysis Of Nutrition To Prevent 2 Kinds Of Cancer

Cauliflower is one of the famous cruciferous vegetables, so do you know "broccoli"? Broccoli and cauliflower look very similar, but they are actually two different vegetables. They are only close relatives! What nutritional value does broccoli have? How to save and select? Let the experts analyze it below.

The Committee of Agriculture stated that the production areas of broccoli are distributed in Changhua, Yunjianan and Kaohsiung, of which Yunlin is the area with the largest cultivation area and harvest. Because broccoli likes cold and cool, the main production period is from mid-October to mid-May of the following year, so it is mostly imported in summer.

On the outside, many people mistake broccoli for cauliflower. The Committee of Agriculture stated that broccoli, cabbage (cabbage), kale, and cauliflower belong to the Brassica cabbage family of cruciferous vegetables, and are all derived from wild cabbage through mutation and evolution; therefore, broccoli is cabbage An intermediate product in the process of evolving into cauliflower, the commonly eaten part is its flower bud ball, which is composed of the flower stem at the top of the stem and the differentiated tissue that aggregates into a ball.

The cauliflower is an undifferentiated cauliflower, which is a fleshy tissue with repeated branches. The cauliflower has white, yellow, green, orange, purple and other colors. Commonly called cauliflower, it is the cauliflower with green cauliflower. , so it is different from broccoli!

Song Minghua, a nutritionist, said that because broccoli and cauliflower belong to the same cruciferous family, broccoli is also rich in anti-cancer ingredients, including sulforaphane.Prevents many chemical carcinogens from inducing DNA damage, thereby preventing the occurrence of tumors, so crucifers have always been considered to be of great relevance to the prevention of cancer.

In addition to the anti-cancer substance sulforaphane, broccoli also contains phytochemicals such as glutathione, aromatic isothiocyanates, etc., which are helpful for the protection of body cells; in addition, it also Contains some plant hormones such as progesterone, which also have a positive effect on women's endocrine regulation.

Nutritionist Song Minghua further mentioned that broccoli is rich in vitamins A, B groups, vitamin C, etc., as well as dietary fiber. Because it is a vegetable, it is not high in calories, and contains protein, starch, carbohydrates, etc. , fat, etc. are very low. In addition, eating 150 grams of broccoli a day can meet the daily vitamin C content of adults.

1. Keep it in the refrigerator and do not wash it beforehand. Packed in a perforated plastic bag and refrigerated (keep humidity), it can be stored for 1 week. If it is too long, the tissue will soften and lose water. 2. It can be stored at room temperature for 2 to 3 days, and it can be stored for a long time in winter, after which the flower buds will begin to yellow. 3. It is easy to mold and rot after washing, and it is recommended to eat it as soon as possible.

Choose the flower balls that are emerald green and have a complete and tight appearance; there is no serious unevenness on the flower ball surface, and the flower ball is a mushroom-shaped bud as a whole. Special attention should be paid to the fact that if the curd is overripe and has yellowing, looseness and yellow flowers, it will cause poor taste and quality.

◎ Image source/CFA Facebook‧Dazhi Image/Shutterstock

Salt Or Oil To Bacon? 7 Tips To Soften Meat Ginger Puree And Olive Oil Are Super Easy To Use!

The key to cooking soft and tender meat is not only the heating temperature and time, but also seasonings play an important role in softening the meat. For example, even if the same meat is used, the difference in how hard or soft it becomes if the salt and sugar are used differently. In addition, using ingredients with enzymes that help break down proteins also has the effect of softening meat.

Schematic／

The following introduces several methods to change the meat quality, all of which will only work on the surface of the meat, but be careful, it is also possible that the taste is too heavy, the meat is too soft due to the addition of seasoning, and it becomes tattered and unshaped after heating and so on.

Sprinkling salt on the meat and letting it sit for a while will release the protein dissolved in the brine and coat the surface, thus increasing the water retention of the meat. Even when heated, the gravy is not lost, making the meat tender and tender.

Adding vinegar or lemon juice can improve the water retention of meat, and use the acidity of the meat itself to accelerate the activation of proteolytic enzymes and make the meat softer. Soaking in vinegar is also effective, but if the soaking time is not long enough, the meat will become hard.

Sugar has the effect of delaying protein coagulation after heating, and can improve water retention when combined with meat moisture and collagen. Rubbed with sugar in a pre-seasoned form before cooking, or sprinkled with sugar during cooking, such as when making sukiyaki.

In the grilled meatBefore, smear olive oil and other oils as a coating on the surface of the meat. This prevents the water from evaporating on the side that doesn't touch the pan, creating a juicy texture.

The proteolytic enzymes of ginger, onion and Maitake mushrooms can disassemble the tissue of the meat to soften the meat. Either way, it is recommended to use raw ingredients, chopped or pureed, and spread on the surface of the meat. Because once heated, the enzymes cannot function.

Miso and salt koji both contain the protease enzyme "protease", which not only breaks down protein and softens the meat, but also adds amino acids that make the meat more delicious.

As alcoholic beverages such as red wine are acidic, they soften the meat. The order of effect is red wine, white wine, and Japanese sake. Furthermore, these drinks also have a special smell that adds flavor to the meat and helps to complete a delicious meal. But it must be noted that if the immersion time is too short, less than 20 to 30 minutes, it will make the meat hard.

◎ This article is excerpted from / "The Science of Meat Cooking [Super Graphics]" ◎ Image source / Taiwan Guangsha Audio Book Co., Ltd. ‧ Dazhi Image / Shutterstock

Can I Eat Protein If I Have Kidney Disease? Don't Dare To Eat? Experts Teach You How To Eat Protein, Satiety And Calories

I often encounter kidney disease patients during consultation. When they hear that they need to reduce protein intake, they often answer: "Then I'll be a vegetarian, or I'll eat with green vegetables. Do I have to eat this way? Is it nutritious to eat this way? "Why does a low-protein diet slow down the deterioration of kidney function?" This is the question of many chronic kidney disease patients.

Schematic／

With the deterioration of kidney function, a lot of nitrogen-containing waste will accumulate in the body, and the main source of nitrogen-containing waste is protein, so too much protein intake will cause a greater burden on the kidneys. Therefore, people with poor kidney function should reduce protein foods in moderation while maintaining good nutrition.

"Protein with high bioavailability value" refers to a protein that contains essential amino acids needed by the body, is well utilized in the body, and produces less urine toxins.

◆ For example, eggs, pigs, chickens, ducks, fish, beef and other meats, as well as soybean products such as tofu and dried bean curd, can be eaten according to the dietitian's advice.

◆ Soybean products made of gluten, such as gluten, sausage, noodle wheel, and roasted bran, belong to the protein with low biological value, and it is best not to eat it in patients with chronic kidney disease. Rice, noodles, oats, corn, steamed buns and various cereals, as well as flour products such as bread, biscuits, cakes, and foods with high starch content such as taro, potato, pumpkin, etc., also contain a large amount of low biological value protein, so chronic kidney disease Patients should also eat in limited quantities.

In addition, cashew nuts, peanuts, melon seeds, cashew nuts, pine nuts, macadamia nuts, sesame seeds, almonds and other nuts, as well as red beans, mung beans, barley, lotus seeds, emperor beans, broad beans, and peas, also contain a lot of low biological value protein and phosphorus. High content will increase the burden on the kidneys, so eat less.

When the calorie intake is sufficient, the protein that is eaten into the body can be used best and produce the least urinary toxins. If the calories are not enough, the body will consume its own muscles to generate energy, which will increase the urine toxin and increase the burden on the kidneys. At the same time, malnutrition caused by calorie deficiency will also accelerate the deterioration of renal function. Therefore, in the dietary adjustment to protect the renal function of patients with chronic kidney disease, the most important thing is to consume enough calories. Which foods have less protein and more calories? ?

Low-nitrogen starch is rich in calories but low in protein, such as: winter noodles, rice noodles, rice noodles, carrot cake, sweet potatoes, noodle balls, sago, lotus root starch, sweet potato powder, Taibai flour, Chengfen, etc. This type of food can provide calories but does not produce or produce very low urinary toxins. You need to eat at least 1-2 bowls a day to make you have energy and not lose weight.

The cooking of low-protein food requires time and skills. If it is not convenient to cook or do not like to eat low-protein food, you can choose low-protein and high-calorie commercial nutritional supplements to supplement it, which is easier to obtain enough Calories, long-term nutritional status is also better.

Some patients who have difficulty changing their eating habits or who need to eat to feel full can also choose low-protein rice grains. Low-protein rice is specially treated to remove whiteAfter the protein contained in the rice, the cooked rice is almost protein-free. Chronic kidney disease patients can eat it in unlimited amounts, not only can they eat enough calories but also feel full.

As long as the above general principles are mastered, it is not difficult to implement a low-protein diet that takes into account nutrition! It is recommended that if the case has problems with renal function diet, consult a professional nutritionist to design the diet content for you.

◎ This article is excerpted from / Gaoyi Medical News, Vol. 40, Issue 4 ◎ Written by Qiu Yihui, a nutritionist at Kaohsiung Municipal Xiaogang Hospital, and Chen Sijia, a professor of Nephrology ◎ Image source/Provided by Dazhi Image/shutterstock

The Anchor Experimented By Himself! Super Simple 7 Steps To Learn To Do "yogurt", Even Children Can Do It!

Do you like eating yogurt? Yogurt helps gut health, boosts immunity, and is great as a snack. Health anchor Zheng Kaiyun said that she and her children like eating yogurt, so she used a small tool - a simple yogurt machine that does not need to be plugged in, to experiment with the children to see homemade yogurt, which is not only safe and delicious, but also quite Simple, let's learn together!

The Weekend Changed And The Low Temperature Dropped To 20 Degrees! This Cup Of "drinking Drops" Will Warm Up The Body And Pass The Winter Smoothly Without Catching A Cold

According to the forecast of the Central Meteorological Bureau, the northeast monsoon will intensify at the beginning of the weekend, the low temperature in the north will drop to about 20 degrees, and the low temperature in other areas will be about 22 to 24 degrees, and it will be cooler in the morning and evening. Eguchi Eguchi, a Japanese cuisine researcher, recommends drinking a glass of amazake to warm up the body and prevent colds.

Schematic／

Amazake is a summer drink in Japan. However, in the home of Eguchi Eguchi, a researcher of Japanese cuisine, amazake is more often used in winter.

Eguchi Keiko pointed out that when you are particularly tired and feel as if you are about to catch a cold, drinking amazake can give your body full energy.

, and at the same time tell the child: "You won't catch a cold after drinking this cup!"

Eguchi Eko said that although sake can also be made from sake lees, if rice koji is used, it will not contain alcohol, so she always makes amazake from rice koji. When making, temperature control is a more difficult part, but as long as the heat preservation function of the rice cooker is used, it will never fail.

Basically, amazake does not use japonica rice, preferring to use glutinous rice for added sweetness. Even though there is no sugar added at all, it has an incredible sweetness, and even if it adds vegetables that are usually disliked by children, children can gulp it down.

1 cup of glutinous rice, 250g of rice koji.

❶Put out the glutinous rice and use a strainer to remove the rice-washing water. Put 900ml of water in the pot, boil it on high heat until it boils, then turn to low heat, and continue to heat for 30 minutes to make porridge. Transfer the glutinous rice porridge to the inner pot of the rice cooker and let it cool to about 38°C (slightly cool bath water temperature).

❷Put the rice koji into 50ml warm water at about 38℃ and let it stand for 30 minutes.

❸Add rice koji into the glutinous rice porridge and stir evenly so that the rice koji is completely incorporated into the glutinous rice porridge. Cover the inner pot with a cloth (it is not necessary to cover the pot), turn on the heat preservation function of the rice cooker, and let it stand for 6 to 8 hours to allow the amazake to ferment.

Eguchi Keiko said that after making the amazake, pour the amount you want to drink into a small pot, add grated ginger to heat, and the warm amazake is completed; the remaining amazake is stored in the refrigerator and must be stored in about approx. Consume within 2-3 days. In summer, amazake can be refrigerated before drinking.

As long as the natural sweetness of amazake is used, even the fruit and vegetable smoothies that children usually don't want to drink can be sipped.

100ml of amazake + 120g of apple (with skin and core removed) + 60g of Japanese rape (take the soft leaf part) + 1 tablespoon of lemon juice + 80ml of water, put them all into a blender, and blend them into a smooth smoothie. Finish.

◎ This article is excerpted from / "Making the Four Seasons Food that Children Love" Eguchi Eikowriting ◎ Image source/New parents‧Dazhi Image/Shutterstock

Cold Weather! Make Your Own Vegan "Soy Milk Cheese White Sauce" One-pot Stew To Warm Your Stomach And Heart

The weather is getting colder, and I really want to eat some hot food to warm up my body! Japanese vegan chef Mariko shares a homemade mashed cheese, which is especially suitable for cooking a pot of creamy stew in cold weather, and can also be used as a substitute for white sauce to cook various dishes.

Slurried mozzarella cheese is gluten-free and vegan. It is thick and thick when first made, solidifies after freezing, and can be stored in the freezer for about 1 month; Sisi sprinkled on the dishes.

4 tablespoons of white jade flour (Japanese glutinous rice flour), 300ml of pure soy milk without additives, 2 tablespoons of unflavored coconut oil (heat until melted), 1 tablespoon of olive oil, 1 teaspoon of nutritional yeast, 1.5 tablespoons of white miso spoon, 2 tsp lemon juice, slightly less than 1/2 tsp salt

1. Put the white jade powder into a food processor or blender and blend it into a fine powder. Then pour in the other ingredients and mix evenly until a smooth texture. 2. Put step 1 into the pot, in order to prevent the white jade powder from clumping, use a spatula to stir while slowly heating it over low heat. When it starts to boil a little, continue to heat for a few more minutes and beat with a whisk until the whole is thick and shiny. 3. When finished, it can be used as a dip or sauce, or when making creative dishes.

1. If you want to freeze it, please let the cheese cool first, and then put it in a container lined with plastic wrap. 2. Can be sliced after freezing, orIt is used for shredding with a cheese planer. 3. It is also convenient to freeze directly in the soy milk carton cut in half.

Use thick mozzarella cheese instead of white sauce or cooking cubes for a creamy stew of its own.

180g melted mozzarella cheese, 250ml pure soy milk without additives, 1 tablespoon white miso, 1 tablespoon white jade powder

1 tbsp butter or olive oil, 1 peeled potato (cut into bite size), 1 peeled carrot (cut into pieces), 1/2 peeled onion (cut into pieces), 300ml water, 50ml white wine, 2 bay leaves, appropriate amount of maple syrup, a little nutmeg, 1/2 tsp salt, a little pepper, a little basil (chopped)

1. Put the cream in a pot, heat it over medium heat until melted, add the potatoes, carrots and onions and fry. 2. Sauté until the onions are translucent, add water, white wine, and bay leaves. Cover and simmer for 10 minutes, until all the ingredients in the pot are tender. 3. Put ingredients A into the blender and blend until smooth and smooth. 4. After removing the bay leaves, pour step 3 into the pot and mix well. Continue to cook for a few minutes, and once the stew thickens, add maple syrup, nutmeg, salt, and pepper to taste. 5. When done, transfer to a bowl, sprinkle with chopped basil and you're done.

◎ This articleExcerpted from / "Vegan Cheese" ◎ Image source / Provided by Taiwan Guangsha Audio Book Co., Ltd.

"Fukui Prefecture" Has The Lowest Liver Disease Mortality Rate In Japan! 4 Liver-Protecting Foods Favorite By County Citizens

Fukui Prefecture, which has the lowest death rate from liver disease in Japan, prefectures love persimmon, burdock, bean curd and white radish; the Japanese government has also announced a liver-protecting dish "Boiled Soba with Burdock", which can protect the liver.

Wang Mingyong, an expert on organic diet, pointed out that the Japanese government invited medical experts to discuss the diet of Fukui Prefecture, which has the lowest liver disease mortality rate in Japan.

White radish puree helps detoxify the liver and neutralize stomach acid.

Burdock is rich in dietary fiber, which helps stabilize blood sugar and maintain intestinal health.

Soybean skin is a soybean product. Soybean is rich in saponins that can inhibit fat accumulation, while vitamins C and E can accelerate metabolism.

The astringent tannins of persimmons can inhibit alcohol absorption and prevent hangovers.

Fan Quanshan, director of the Hepatobiliary Gastroenterology Department of Changji, pointed out that raw white radish will feel spicy, but it is actually an ingredient that has a detoxification effect on the liver and can prevent hepatitis; due to the nutrition that Fukui County residents eat, they seldom go to the hospital to see a doctor. , Naturally, it is not easy to be infected with hepatitis.

A bowl of hot-cooked soba noodles, about 100g of burdock root, carrots1 small piece of 60g, half bowl of shredded kelp, one piece of raw bean skin, half bowl of pureed white radish, 3 large dried shiitake mushrooms.

2 tablespoons of sugar, 2 tablespoons of soy sauce, 1 tablespoon of black vinegar, appropriate amount of white sesame seeds, appropriate amount of sesame oil, 5g bonito flakes, appropriate amount of water (3 cups).

Soak dried shiitake mushrooms in warm water and shred until soft, wash and shred burdock and carrot.

Boil the water, add all the seasonings and cook until fragrant, add the other ingredients and cook for about 10 minutes. Finally, pour the soup over the buckwheat noodles, add the other ingredients, and add the white radish puree. .