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Bioavailability

 

Cooking Broccoli Destroys 90+ Percent of Anti-Cancer Compound Sulforaphane

... researchers calculated that while the sulforaphane in raw broccoli had a bioavailability of 37 percent, this dropped to only 3.4 percent when the vegetable was cooked.

Bioavailibility of some nutrients is usually better in raw food because many complex molecules are broken down faster at higher temperatures.

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Filed under  //   Bioavailability   Broccoli   Cancer   Raw food   Sulforaphane  

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