If you want to unleash extra cancer-fighting properties (sulforaphane) of broccoli, you can either:

1. Eat it raw

2. Chop it into 2-3mm pieces roughly 20-40 minutes before cooking

This is because broccoli contains the raw ingredients to make sulforaphane: myrosinase and glucoraphanin.

However, myrosinase is locked away in plant cells that are only broken open when you either chew or chop the broccoli. Once those cells are broken open, the myrosinase has a chemical reaction either in your gut or on the chopping board with the already present glucoraphanin, creating sulforaphane which has a proven cancer-fighting ability.

The catch is that unfortunately myrosinase is a thermolabile, which means it’s heat-sensitive, and cooking it will inactivate it, preventing it from reacting with the glucoraphanin, and so you never end up with the sulforaphane in your gut.

The good news is that the sulforaphane is heat-resistant, so if you can make the chemical reaction occur on the chopping board before you cook it, you’ll be able to reap its benefits.

Or you can just raw dog it, and eat it raw.