Why Steaming Vegetables Can Be Better Than Eating Them Raw Although we recommend eating most of the diet raw, research shows that steaming is the best cooking method for preserving nutrients—and in some cases, it can actually increase the availability of powerful protective compounds compared to eating vegetables raw. Cruciferous Vegetables, Cancer Protection, and a Key Enzyme Cruciferous vegetables—such as broccoli, cauliflower, and Brussels sprouts—contain compounds called glucosinolates, which are strongly protective against cancer. Scientists suggest that 3–5 servings per week of cruciferous vegetables provide substantial cancer-protective benefits. For glucosinolates to become biologically active, they must interact with a plant enzyme called myrosinase. This interaction occurs when you chew raw vegetables, breaking down the cellulose walls that keep glucosinolates and myrosinase separated. The problem?Heat can destroy myrosinase—and most people don&r…