Boiled vegetables will lose their anti-cancer function

British scientists have found for the first time that green leafy vegetables, if cooked in water, will lose a lot of their original cancer prevention function Medical research has confirmed that vegetables are rich in glucosinolates, which can help prevent heart disease, breast cancer, lung cancer and colon cancer According to the effect of different cooking methods on the anti-cancer effect of green vegetables, the researchers found that 80% of the original anti-cancer ingredient in green vegetables lost its flow in the process of boiling, while other cooking methods did not The researchers point out that if you want to get the maximum health benefits of the vegetables you eat in a day, you should not cook them with water You should consider other cooking methods such as frying, steaming or microwaving Stir fried, steamed or microwave had little effect on the glucosinolates and little effect on cold storage.