Broccoli and other cruciferous vegetables provide many vital nutrients, as well as a unique group of compounds called glucosinolates, which may help reduce cancer risk. In Part 1 of my interview with Elizabeth Jeffery, PhD, we heard her advice that to maximize cancer-fighting “punch” of these vegetables, it’s best to blanch them briefly and serve “raw”, or cook them by steaming three to four minutes. In Part 2 of the interview, Dr. Jeffery noted that since research has not yet resolved questions about how stir-frying and roasting rate for delivering glucosinolate compounds along with the enzyme that makes the active protective form available, it’s smart to serve these along with some form of raw cruciferous vegetable or condiment.
In this final portion of our video interview, Dr. Jeffery, Professor Emerita in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign, addresses the big questions about microwaving broccoli and differences between fresh and frozen forms.
(Email subscribers, click here to go to my Smart Bytes® blog to view the video.)