Steaming broccoli can increase the concentration of glucosinolates by up to 30% Glucosinolates are a category of phytochemicals (anti-oxidants) found in broccoli and other vegetables such as kale, brussel sprouts, and garlic.
These specific chemicals are knows for lowering risk of cancer by blocking carcinogins and preventing the initiation of tumors in some organs such as liver, mammary glands, and pancrease.
-boiling your vegetables can cause phytochemicals and nutrients to leach out of vegetables into the water - and then down the drain. so next time, steam your broccoli!
tip found on MSN BC - 12 quick tips for a longer, healthier life
Check out the 11 others here