Brewing is one of the easiest and quickest methods, requiring only water and a pinch of salt. The problem, however, is not only the high temperature but also the large amount of water that dissolves and rinses the water-soluble vitamins. Moreover, according to scientists at the Kyoto University, Japan, between 60 and 70% of the food minerals are also destroyed. This is particularly relevant for vegetables. You can cook almost everything by letting it chok in its own sauce and preserving all its valuable substances. With this method you also do not need fat, which is great. It is always good to add some spices, whether a pinch of salt or a few drops of lemon juice. If it’s important for broccoli to conserve their cancer-fighting glucosinolates, some studies suggest that it’s best to make them steamed. In the body, glucosinolates are converted to compounds called isothiocyanates that inhibit the development of cancer cells.