Broccoli benefits erode

Boiling broccoli can cause water-soluble nutrients such as vitamin C and glucoraphanin to leach into the cooking water, while prolonged or high-heat cooking may reduce beneficial compounds. Dietitian Sol Figueroa recommends using little water, letting chopped broccoli rest for 30 to 40 minutes before cooking, or adding mustard powder after cooking to support sulforaphane formation. Steaming briefly may also help preserve nutrients, though experts say eating broccoli matters most, regardless of how it is prepared.

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