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Sulforaphane (sometimes sulphoraphane in British English) is a compound within the isothiocyanate group of organosulfur compounds. [1] It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing or chopping during food preparation), which allows the two compounds to mix and react.
This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
Although there has been some basic research on how sulforaphane might exert beneficial effects in vivo, there is no high-quality evidence for its efficacy against human diseases. [2] [3] Broccoli sprouts also contain a particular glucosinolate compound, glucoraphanin, which is found in vacuoles within the cytoplasm of the plant cell. [citation ...
7. Mixed Vegetables. Frozen vegetable blends seem like an easy way to get some variety in your diet, but the problem is that all those different veggies cook at different rates.
The chilly winter weather means that soup season is well under way, and these vegetarian, fiber-packed recipes are perfect to cozy up with. Touting at least 6 grams of fiber per serving, these ...
A broccoli head is known as a floret and it's where the where the majority of the vegetable's nutrients are contained - though broccoli stalks are highly nutritious as well.
Indole-3-carbinol cabbage, kale, brussels sprouts, rutabaga, mustard greens, broccoli. 3,3'-Diindolylmethane or DIM broccoli family, brussels sprouts, cabbage, kale. Indole-3-acetic acid Commonly occurring plant hormone, a part of the auxin family.
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.