Broccoli has been known to have potent anti-cancer qualities, but a new study shows that when overcooked, it no longer retains its health-promoting enzymes. University of Illinois nutrition professor Elizabeth Jeffery says that overcooked broccoli contains no myrosinase, the enzyme responsible for forming broccoli’s cancer-preventive and anti-inflammatory components. The study also found that broccoli powder does little as it is missing myrosinase, but pairing sprouts with properly cooked broccoli can double the cancer-fighting effects. Steaming the vegetable for a few minutes or eating it raw is the ideal way to protect the enzyme.
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