2009/07/29 by Gao-feng Yuan, Bo Sun, Jing Yuan +1 · 253 citations
Biochemistry, Genetics and Molecular Biology · Medicine · Agricultural and Biological Sciences · Chemistry · #Genomics, phytochemicals, and oxidative stress #Phytochemicals and Antioxidant Activities #Food Quality and Safety Studies #Steaming #Boiling #Chemistry #Cooking methods #Food science #Vitamin C #Nutrient #Organic chemistry
paper · pdf · doi:10.1631/jzus.b0920051
published in Journal of Zhejiang University SCIENCE B 10(8), 580-588 (Springer Science+Business Media)
openalex publication_date 2009/07/29 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/31
The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.