vegetables There are many types, such as: broccoli, broccoli, cabbage, watercress, cabbage, chits, radish, chrysanthemum… In traditional medicine, all green plants have a purifying effect. Heat has a double heat-clearing effect on vegetables alone.
Some Cruciferous Vegetable Health Benefits
In some epidemiological studies, a high intake of cruciferous vegetables may reduce the risk of colon, lung, bladder, breast, prostate, and other cancers.
Especially in colon and lung cancer, cruciferous vegetables have been shown to have strong cancer-preventive effects.
When it comes to carotenoids (provitamin A), we usually think of foods like carrots and other orange-colored vegetables and fruits.
However, there are also plenty of green vegetables including cruciferous vegetables such as kale, turnip greens, watercress, collards with nutrients for healthy eyes.
About 28 g of cooked and drained kale provides a whopping 76% of vitamin A in the form of carotenoids.
Help strengthen bones
Many cruciferous vegetables contain significant amounts of calcium, a nutrient important for keeping bones strong.
Not only are cruciferous vegetables high in calcium, but they also contain vitamin K, a nutrient that helps keep bones strong.
Research shows that vitamin K may help increase bone mineral density and reduce fracture rates in people with osteoporosis.
improve immune system
Vitamin C rich in vegetables helps to strengthen the immune system, skin, bones and teeth.
Vitamin C can also act as a natural antihistamine (one of the biological substances that can cause allergic reactions), thus helping to relieve allergy-related symptoms.
Protect the heart
A study published in the July 2011 issue of the journal Journal of Clinical Nutrition The United States found that fruit and vegetable consumption was inversely related to the risk of death from cardiovascular disease, and this is particularly evident in cruciferous vegetables.
The heart-healthy benefits of cruciferous greens are due to the wide array of nutrients and phytochemicals found in these vegetables, including vitamin C, vitamin K, folic acid, fiber, and flavonoids.
Although cruciferous vegetables have many health benefits, not everyone should eat them.
People who absolutely shouldn’t eat vegetables
People with abdominal pain or bloating should avoid eating a lot of vegetables. The reason for this is that when eating this vegetable, it is easy to produce a lot of gas, which leads to abdominal pain, especially if you eat it raw. Therefore, it is best to cook it before eating.
people with constipation
With constipation, little urine should not eat cabbage or sauerkraut raw, but must be cooked.
people with kidney disease
People with severe kidney failure should not eat cabbage.
Pregnant women with reflux syndrome
Pregnant women with reflux syndrome or allergies, digestive problems with cruciferous vegetables should be careful with cabbage. You should also know that the indole component in cabbage can decrease the effectiveness of some pain relievers that contain acetaminophen.
Patients with hypothyroidism
Patients with hypothyroidism should not eat cruciferous vegetables in any form. Vegetables are rich in vitamins A and K, which play an important role in thyroid function.
People with gastrointestinal inflammation
People with inflammatory bowel disease should not eat raw cabbage, even if salted, like kimchi, cucumber, lettuce… to avoid irritation of the ulcerated area.
Pay attention to the processing of vegetables
From vegetables, you can use it in many different dishes such as boiled vegetables, soup and pickles. For boiled and boiled dishes, you should not overcook. During the cooking process, the lid should be covered so that the vitamins in the vegetables do not evaporate.
With pickles, you must wait for the melon to turn yellow before eating it. Don’t eat cucumbers. Don’t eat cucumbers on an empty stomach, don’t eat too much or too often, as a lot of sodium builds up in the body, leading to high blood pressure and kidney stones.