How Does Cooking Affect the Value of Broccoli?

"Abstract: Total flavonoid 'and other beneficial substances] contents were evaluated in the edible portions of freshly harvested broccoli before and after cooking and in the cooking water. High-pressure boiling, low-pressure boiling (conventional), steaming and microwaving were the four domestic cooking processes used in this work...

"...clear disadvantages were detected when broccoli was microwaved,...Conventional boiling led to a significant loss of 'beneficial] flavenoids...while high-pressure boiling 'pressure cooker] boiling caused considerable leaching 'loss of other beneficial contents.] On the other hand, steaming had minimal effects, in terms of loss..."

In: Journal of the Science of Food and Agriculture, vol. 83, 2003. By: Vallejo, Tomas-Barberan, Garcia-Viguera, Dept. 'Science & Food Technology,] CEBAS-CSIC. POB 4185, E-30080 Murcia, Spain.

DETAILS: Of course one can also eat it raw.

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