It helps fight cancer and is beneficial to heart health. Nutritionists reveal the best nutritional information for high-quality vegetables

In Taiwan, although you can eat high-quality vegetables throughout the year, the most delicious time is the autumn and winter season. Gaoli is resistant to shelf and food. It is one of the cruciferous families and has a top nutritional value. In addition to the common green gourd, there are also purple gourds commonly used in salads. "Avoiding long-term cooking" is an important key to retaining nutritional value," said U.S. nutritionist Maxine Smith.

● Rich in vitamin C

Over the average person is accustomed to obtain vitamin C from fruits. In fact, Gaoli also provides a large amount of vitamin C. The body does not produce vitamin C, and must be obtained from food. Vitamin C helps iron absorption, helps produce gelatin, and is also important to strengthening the immune system.

● A good source of fibers

The U.S. Department of Agriculture pointed out that two cups of chopped galactiae contain nearly 5 grams of fibers, which helps reduce constipation, reduce sterols, and improves digestive system health.

● Improve bone health

Gaoli is rich in vitamin K, which is very important for bone health and coagulation function. According to data from the American Agricultural Department, a cup of cooked galaxy contains 68 micrograms of vitamin K. Although vitamin K deficiency is not common, people with certain diseases such as chylos and cystic cervicitis are prone to deficiency of vitamin K. Insufficient vitamin K can lead to fragility of bones and an increased risk of bone relieving.

● Good food for fatteners

The hotness of high-lime vegetables is very low. A cup of cooked high-lime vegetables is only 34 calories, which is a good choice for those who control weight.

● Benefit for heart health

Gaoli is a member of the cruciferous vegetable family and has been proven to have anti-inflammatory effects and is a very good food for people with cardiovascular risks. According to a study published in 2021 by the British Journal of Nutrition, women who eat more cruciferous vegetables (cauli, cauliflower, brussels, etc.) have a 46% reduction in the risk of abdominal active calcification, which is considered an important factor in cardiovascular disease.

● Helps fight cancer

According to the National Cancer Center of the United States, cruciferous vegetables contain glucosinolate, which is an organic sulfide that will be transformed into a biologically active supraser product during cooking, chewing and digestion. It has extremely high antioxidant ability and is considered to have anti-cancer effects.