The ‘Key’ ingredient in Broccoli that makes it an extremely healthy food source is sulforaphane. Mixed with precursor compound with an enzyme, it is then like a chemical flare reaction; but on cooking it gets destroyed.
Here’s a tactic to reap the benefits of raw in the cooked form:
Chop the broccoli first, let it sit for 40 minutes — giving enough time helps give birth to sulforaphane. After that, you can cook it as you want as the sulforaphane is already created; the enzyme has already done its job.
Using frozen broccoli? Don’t worry, just add a pinch of powdered mustard seeds to the cooked broccoli as it provides a natural source of the enzyme that makes it practically like eating it raw.That’s it! You’ve learned kitchen chemistry to get 100% goodness from your broccoli!