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For Maximum Benefits, Cook Your Broccoli This Way

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.

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