Broccoli is healthier raw rather than cooked
According to a study in the Journal of Agricultural and Food Chemistry (Nov 2007) heat damages the enzyme myrosinase, which breaks down glucosinates (compounds derived from glucose and an amino acid ) in broccoli into a compound known as sulforaphane
Kinetics of the Stability of Broccoli (Brassica oleracea Cv. Italica) Myrosinase and Isothiocyanates in Broccoli Juice during Pressure/Temperature Treatments
