Remember to cook tomatoes, apples, lemons and so on in an iron pan. A study by Texas University of Science and Technology found that when the above acidic foods are heated in an iron pan or frying pan, the amount of iron that can enhance vitality will be absorbed by the human body by more than 20 times. American magazines also suggest that cooking foods rich in iron together with acidic foods can increase the iron absorption by 10 times. For example, adding tomato sauce when cooking beans can help absorb the iron contained in beans.

2. Garlic can prevent cancer if cooked slowly.

Garlic is an indispensable seasoning ingredient in the kitchen, but do you know that high temperature will destroy alliin, the most important anti-cancer and immune-enhancing enzyme in garlic? Researchers from the University of Pennsylvania and the National Cancer Center advised not to throw garlic out of the pot after cutting it. Put the crushed garlic in 10 ~ 15 minutes and cook. In this way, the degree of nutritional damage caused by heating can be reduced.

3. Broccoli, boiled in water is not as good as microwave.

Never boil water. According to a research report published in the Journal of Food Science, boiled or steamed broccoli will lose 34% and 22% vitamin C respectively. In contrast, microwave can retain more than 90% of vitamin C, and vitamin C has anti-cancer effect!