Did you know that the way you prepare broccoli can affect its nutrient content?
Broccoli provides an excellent source of vitamin C. However, since vitamin C is a heat-sensitive vitamin, its content can vary greatly depending on the cooking method used. One study found that stir-frying and boiling broccoli decreased the content of vitamin C by 38% and 33%, respectively.
Another study noted that microwaving, boiling, and stir-frying caused significant losses in vitamin C and chlorophyll, a health-boosting pigment that gives broccoli its green color.
Steaming broccoli offers the greatest retention of these nutrients, compared with the other cooking methods mentioned above.
Source: Yuan GF, Sun B, Yuan J, Wang QM. Effects of different cooking methods on health-promoting compounds of broccoli. J Zhejiang Univ Sci B. 2009 Aug;10(8):580-8. doi: 10.1631/jzus.B0920051. PMID: 19650196; PMCID: PMC2722699.