Broccoli Case Study

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Brassica oleraceae var. Italica becomes favorable due to the health-promoting compound which benefits to the consumer. Despite various benefit from broccoli consumption, this plant is sensitive to heat where nutrient easily loss. World Healthiest Foods, WHFoods recommended quick steaming method with only 4 minutes total steaming time in order to enjoy broccoli without a significant nutrient loss since broccoli is clearly sensitive to total steaming time. G. Yuan., B. Sun., J. Yuan., and Q, Wang (2009) in the study about the effect of different cooking methods on health-promoting compounds of broccoli concluded that steaming is the best method of cooking broccoli. Finding shows steamed broccoli has almost unchanged in chlorophyll content, glucosinolates, and vitamin C also containing the highest total soluble proteins and sugars with 2.6 m/g FW and 3.5 mg/g FW respectively when compared to boiling, microwaving, boiling, stir-frying and stir-frying …show more content…

About 5% to 6% of daily diet with cruciferous vegetables provide about 25 to 40% of daily fiber requirement. Cruciferous vegetables also can contribute a surprising amount of proteins to diet with more than 25% at very low calories compared to legume, nut, meat, and fish.
2.1.1.1 Glucosinolates
Glucosinolates or sulfur-containing glucosides and their hydrolytic products found in all Brassica vegetables responsible for their characteristics of mustard-like taste, hot and pungent odor and unique health benefits. Glucosinolates also commonly named as mustard oil glucosinolates. GSLs belongs to a relatively small but diverse group of secondary metabolites with vary structural subgroups. This secondary metabolite structure containing the β-D-thioglucose group, a sulfonated oxime moiety and side chain derived from methionine, an aromatic or branched amino acids (Mahn, A., & Reyes, A.,

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