No matter how you slice it, broccoli is a winner. Sometimes the way we cook our foods removes a good portion of its nutrients. But with broccoli that's really not the case. Whether it's raw or cooked broccoli and it's other sidekicks give you different nutrients. Raw veggies have more vitamin C, but cooking makes the cartenoids* more "bioavaibale". Whether it's microwaved, broiled, or raw. A mouthful of broccoli (either 1/2 to 1 cup) will pack a mean punch. Be careful of steaming broccoli you can lose up to 50% of the vitamin C.Cartenoids* - Function as antioxidants which protect you from cancer and defy the affects of aging.
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