The Worst Cooking Methods

“Cooking vegetables for extended periods is not ideal for preserving their nutritional value,” said Smith.6 “For broccoli, maintaining its bright green color is a good indicator that nutrients have been better retained.”

Boiling: Boiling broccoli leaches significant water-soluble vitamins and compounds (such as glucosinolates) into the cooking water. Most research suggests that boiling broccoli leads to the greatest loss of its nutrients, so this cooking method is best to skip.

Overcooking (any method): Studies show that cooking broccoli in excessive amounts of water for a long time leads to the greatest nutrient loss. Overcooking leads to heat degradation, reducing vitamin C and phytochemical levels. Overcooking can also make broccoli mushy in texture and lead to a loss of its vibrant color.