In the kitchen of each family, we have dozens of different spices to create a variety of flavors of dishes, salt, sugar, fish sauce, monosodium glutamate ... However, do not stopIn addition to contributing to the sublimation, spices can also contain other unexpected gifts for your health.
One of them is the anti -cancer benefit, below is the three "anti -cancer treasures" spices in the kitchen of every Vietnamese family, many people do not know little use.
1. Scallions
Scallions contain a trace of selenium, which can reduce the content of nitrite in gastric juice, which prevents stomach cancer, and can also improve immunity.However, doctors reminded that eating raw onions may be at risk of bacterial infection, so you should carefully prepare and cook before consumption.
2. Ginger
Ginger contains anti -cancer active ingredients like Gingerol.In addition, Gingerol also has anti -inflammatory and antioxidant effects.If the body feels pain after exercise, you can also consider eating more ginger dishes.
However, you should pay attention to the condition of ginger when buying, because there are two types: young ginger and old ginger.Studies show that old ginger has better anti -cancer effects.
3. Garlic
Garlic is dubbed the "anti -cancer king".Garlic contains allicin and flavonoids, which can prevent the growth of tumors, inhibit nitrosamine causing cancer, enhance immunity and prevent stomach cancer and colorectal cancer.
Doctors also point out that eating raw garlic is the best way to get the most nutrients, but if you can't eat raw garlic, you can also consider roasting garlic or making garlic olive oil.In addition, when using garlic to prepare dishes, it is best to cut garlic first to "expose" it in the air.This can produce metabolic effects and increase allicin content.
With these 3 types of "anti -cancer treasures", it is best not to fry at high temperatures, because high temperatures and hot oil will accidentally lose their anti -cancer effect, and it will be born.Smoke contains multi -ring hydrocarbon compounds, harmful to the lungs if exposed for long or in large quantities.
Source and photo: HK01