Broccoli is well-known for its health benefits. It’s rich in Vitamin C - just one stalk of broccoli can deliver over 200% of your daily requirement of Vitamin C. Like other dark green and orange veggies, broccoli contains beta-carotene (Vitamin A). Both Vitamin C and Vitamin A are known anti-oxidants which prevent the damage done by free radicals making them cancer-preventative. Add to that the fact that broccoli is high in fiber and you have what seems to be the perfect cancer-fighting vegetable.

Unless you boil it.

Researchers at the University of Warwick say that boiling vegetables such as broccoli can damage their anti-cancer properties, reducing their health benefits.

My mother always told me that if you boil your vegetables, you leave the best part in the water you boiled them in. Turns out, she was right.

Some of the cancer fighting substances in vegetables like broccoli, green cabbage, cauliflower and Bussel sprouts, called glucosinolates, are lost in preparation if the method of cooking is boiling. Cooking fresh vegetables by stir-frying, steaming or microwaving did not have any effect on the glucosinolate levels. Boiling caused a loss of up to 77% of the glucosinolates in broccoli.

The researchers recommend adding these veggies to your diet, but say you will gain the most benefit if you choose to steam, stir-fry or microwave them rather than boiling.

Research Says Boiling Broccoli Ruins Its Anti Cancer Properties