Cooking vegetables is typically a smart thought: Heat separates cell dividers, discharging cancer prevention agents. Be that as it may, warming cruciferous vegetables (some portion of the Brassicae family) really wrecks their extraordinary against cancer-causing potential. That is on the grounds that crucifers, not at all like different sorts of vegetables, are high in glucosinolate, a plant aggravate that produces normally happening little particles called isothiocyanates, which have been appeared to battle tumor.
“A compound in cruciferous vegetables changes over glucosinolates to isothiocyanates when they’re slashed or bitten,” says Canadian dietitian Leslie Beck, creator of The Complete A-Z Nutrition Encyclopedia: A Guide to Natural Health. “In any case, this compound is effectively decimated by warm. That implies that warming cruciferous vegetables decreases the change of glucosinolates to their dynamic isothiocyanates, which may lessen their growth battling potential. You will save more phytochemicals in these vegetables in the event that you steam them as opposed to bubble or microwave.”
watch this video for knowing more (Malayalam). Courtesy: Kairali Health