Why should steamed broccoli? Steamed broccoli contain more carotenoids than the crude. This is derived from recent research that was published in the Journal of Agricultural and Food Chemistry. Another plus, the content of vitamin C in broccoli could not be reduced more than 30%, although have been steamed. So also with the substance kaempferol, a type of flavonoids that are important to repair body cells.
What we need to remember also is the storage of broccoli after cooking. Like spinach, this vegetable should not be stored for too long, given the high nitrat content. This substance can be transformed into nitrite, which when mixed with amino acids in the body will give nitrosamines.
"Nitrosamines are carcinogenic or trigger cancer. So, cook the broccoli in sufficient quantities, according to which will be consumed. Avoid broccoli remaining presents a menu of lunch to dinner," explained Yusnalaini Y. Mukawi, MSc, nutritionist from RS.Gatot Subroto , Jakarta.
To maximize the nutrient content in broccoli, broccoli should be rinsed and cut just before steaming. This advice from Ellie Krieger RD, author of So Easy and Healthy Appetite host of Food Network. Goal is that broccoli does not quickly decay after being washed and cut.
