Types of cruciferous vegetables include turnip greens, kale, broccoli, collard greens, Brussels sprouts… are common winter vegetables. And cruciferous vegetables are also considered good for health. They are also versatile vegetables that can be used in various dishes. Turnip greens can be boiled, sautéed, or pickled. Kale can be boiled, sautéed, pickled, cooked with fish or meat…
In particular, cruciferous vegetables are classified as very good for health, with the ability to prevent cancer and rich in essential nutrients such as calcium, potassium, magnesium… Cruciferous vegetables support improving intestinal health, boosting immunity and enhancing cardiovascular health.
But when processing cruciferous vegetables, please note:
Cruciferous vegetables remember to add ginger to increase flavor and ensure health
Homemakers when processing cruciferous vegetables should add a little ginger. Whether boiled, sautéed, or pickled, cruciferous vegetables go well with ginger. Ginger is a spice that helps enhance the flavor of cruciferous vegetables. Boiling cruciferous vegetables with ginger will increase the aroma of the leaves and the boiled water. Pickling cruciferous vegetables, adding ginger will enhance the smell of the pickles. Cooking or stir-frying cruciferous vegetables with ginger will make them fragrant.
Especially, ginger is added to cruciferous vegetables to enhance health. Cruciferous vegetables have a cooling nature, which can cause stomach coldness and diarrhea, especially for people with a cold constitution who eat a lot of cruciferous vegetables may encounter health disadvantages.
Adding ginger to cruciferous vegetables is to balance their cooling nature. Ginger, a hot and spicy spice, will help balance with cruciferous vegetables, ensuring the effective absorption of the beneficial properties of cruciferous vegetables.
Cruciferous vegetables can be blanched before cooking
Cruciferous vegetables can be sprayed with a lot of pesticides, so when cooking, it is necessary to wash them thoroughly under running water to minimize chemical exposure.
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