We often cook our broccolis before consumption. The right choice of cooking method has a great impact on the active compounds, minerals and vitamins in our vegetables. Cooking considerably degrades the health promoting compounds (specifically, glucosinolates, phenolic compounds, minerals, and vitamin C). The microwave cooking process under the right conditions ensure the highest retention of these bioactive compounds and beneficial health properties: time, power, and added water are very important factors Vitamin C easily leaches as it is water soluble. Avoiding long microwave cooking times and the high volume of cooking water helps to minimise these losses.
I'm busy working on my blog posts. Watch this space!