How you cook your broccoli matters. Sure it matters with regards to taste and personal preference but it matters in terms of nutrition, too. When it comes to broccoli preparation, there's boiling, roasting, microwaving, sautéing, and even baking. And with a vegetable like broccoli that's packed with vitamins and antioxidants (vitamin A and vitamin K, in particular), it just makes sense to think about preparation and preserving those vitamins whenever possible. In a piece on broccoli and nutrition, NPR reported that broccoli is more sensitive to cooking techniques than other vegetables. In fact, "If cooked more than a few minutes, broccoli's antioxidants aren't as adept at knocking out carcinogens that cause cancer." This raises questions about which cooking method is best.
Well, maybe. The New York Times reported that "every cooking method can destroy vitamins and other nutrients in food. The factors that determine the extent are how long the food is cooked, how much liquid is used and the cooking temperature."
So we want to know: how do you cook your broccoli? Do you let taste dictate your decision or think about hanging on to every last vitamin and nutrient?
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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