4. Tips for Preserving Vitamins When Cooking Vegetables
Broccoli is a well-known treasure trove of vitamins. Broccoli has more vitamin C than lemons and other micronutrients, certainly not less than in related vegetables of the cabbage family. It can be eaten raw, although, in gastronomy, more and more often, broccoli is at least poached in boiling water for a couple of minutes.