Does microwaving broccoli preserve the myrosinase enzyme? | Jed W. Fahey

Myrosinase is a heat-sensitive enzyme that rapidly denatures during normal cooking processes. Adding ground mustard seed (which is rich in myrosinase) to cooked vegetables provides a culinary workaround to myrosinase losses incurred during cooking. Food preparation techniques that employ shorter cooking times and less water – such as microwaving – favor myrosinase stability and retention – potentially enhancing sulforaphane production. In this clip, Dr. Jed Fahey discusses whether or not microwaving broccoli preserves the heat-sensitive myrosinase enzyme enough to convert glucoraphanin into sulforaphane. Watch the full Q&A here:    • Q&A with Dr. Jed Fahey on Sulforaphane, Mo...   Original episode posted November 24th, 2020. 🥦 #Sulforaphane #nutrition #isothiocyanates 🥦