Raw broccoli is better than cooked broccoli for anti-cancer potential a new study suggests

Consuming cooked or processed broccoli may result in less of the potential anti-cancer compounds being available for absorption, suggests a new study from TNO Quality of Life. Consumption of the cooked vegetable led to lower levels of a compound called sulforaphane being measured in the blood and urine, compared to consuming raw broccoli, according to findings published in the Journal of Agricultural and Food Chemistry. The bioavailability of sulforaphane was calculated to be 37 per cent from the raw vegetable, and only 3.4 per cent from cooked broccoli, reported Martijn Vermeulen and co-workers from TNO Quality of Life.
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