Broccoli belongs to the cruciferous vegetable family. They have a very good source of dietary fibre, vitamin B6, vitamin E, phosphorus, choline, vitamin B1, vitamin A, potassium, magnesium, zinc, calcium, iron and omega-3 fatty acids.
The way we prepare and cook foods can change the nutritional value of that certain food as some of the vitamins and minerals can be lost during cooking.
So after reading a few studies into the consumption of broccoli, the more water used to cook the broccoli, the more vitamins and minerals are lost, therefore eating broccoli raw ensures that all nutrients are consumed. However, if wanting to cook broccoli, the streaming option is the best as it preserves more nutrients than boiling and it softens the broccoli while still producing an attractive flavour. (A helpful tip is to also steam with minimal water in the bottom of the saucepan, limiting loss of vitamins).
I personally find that steaming my broccoli for a short period just to take the edge off the rawness, is the perfect way to eat it.
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