How can cooking broccoli increase it’s calcium content? Broccoli is traditionally steamed – how does the addition of steam cause it to change it’s calcium?
In: Biology
A large part of that is also gonna be because cooked broccoli is denser than raw. Free Water is cooked out, proteins denature and release bound water, etc.
I’m not sure how it pans out on a weight bases but if it’s listed by volume this is a large reason
Extreme example is cooling down a gallon of spinach to fit in a 1/2 cup
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