Popular cooking methods may destroy key health benefits of broccoli, experts warn

Experts say boiling broccoli can cause water-soluble nutrients to leach into the cooking water, while prolonged or high-heat cooking may reduce some beneficial compounds. The advice matters because cooking choices can affect how much vitamin C and glucoraphanin the vegetable retains.

A dietitian recommends using little water, adding mustard powder after cooking, or chopping broccoli and letting it sit for 30 to 40 minutes before cooking. Steaming is another option; a chef suggests cooking similar-sized florets for about three minutes and using the stalk too. Research on broccoli’s potential disease-related benefits is largely from laboratory and animal studies, so experts say it cannot be claimed to prevent disease.