What nutrients do I lose in the water when I boil vegetables. Has to be some water-soluble and heat labile ones right? Which ones?
Sulforaphane is a isothiocyanate found in cruciferous vegetables including broccoli and cauliflower. Its 2D structure is as follows: It's been found to serve as a histone deacetylase 6 (HDAC6) ...
The carrots we buy from a supermarkets spoil very fast, albeit giving many consumers a false sense of preservability due to their structural rigidity. The answer extends to many other vegetables many ...