Is sulforaphane better raw or cooked broccoli? The definitive guide
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4 min read
According to a 2008 study, the bioavailability of sulforaphane was over ten times higher in subjects who ate raw, crushed broccoli compared to those who consumed it cooked. This significant difference highlights a key question for health-conscious eaters: is sulforaphane better raw or cooked broccoli? The answer lies in understanding the heat-sensitive enzyme needed for its activation.
