Clickbait ruined: Chop up the florets into little bits and let them sit for 30-90 minutes before cooking.

Damaged bits release the good chemicals over time, cooking removes them. Letting them sit allows more of it to survive the heat.

Study doesn't look at roasting broccoli, which is tragic, because 1) it's the best way to prepare broccoli, and 2) it's a much slower cooking process than any of the 3 mentioned (boil, microwave, or stir fry), and the whole article is about the time required to develop nutrients.

Also, boiling and microwaving broccoli, and most other veggies, should be a criminal offense. No wonder kids learn to hate their vegetables.

• Broccoli contains a beneficial compound called sulforaphane, which has potential health benefits like blood sugar control and anti-cancer properties.
• Eating the whole broccoli vegetable provides more sulforaphane than taking a supplement.
• Common cooking methods like boiling and microwaving can significantly reduce the amount of glucosinolates (the precursor to sulforaphane) in broccoli.
• The enzyme myrosinase is responsible for converting glucosinolates into sulforaphane, but it is sensitive to heat.
• The researchers found that the best way to maximize sulforaphane content is to first chop the broccoli into small pieces (2mm) to activate the myrosinase, then let it sit for 90 minutes before stir-frying for 4 minutes.
• Stir-frying broccoli right after chopping resulted in 2.8 times less sulforaphane compared to letting it sit for 90 minutes first.
• The researchers suggest that 30 minutes of sitting time before cooking may also be helpful, though they did not test this.
• Eating raw broccoli provides the highest sulforaphane levels, but the researchers are looking into ways to reduce the prep time needed.
• Broccoli supplements may not be as effective as eating the whole vegetable when it comes to obtaining sulforaphane.
• The study was published in the Journal of Agricultural and Food Chemistry.

Via Kagi's summarizer.