How affect lemon juice on broccoli?

When broccoli is cooked in water, it loses some of its nutrients, including vitamin C and chlorophyll. However, when broccoli is cooked in lemon juice, it retains more of these nutrients. This is because lemon juice helps to prevent the breakdown of vitamin C and chlorophyll. In addition, lemon juice can help to improve the flavor of broccoli and make it more palatable.

Here are some specific examples of how lemon juice affects broccoli:

* Vitamin C: Broccoli is a good source of vitamin C, which is an important antioxidant that helps to protect the body from damage. Vitamin C is also essential for the production of collagen, which is a protein that is found in skin, bones, and muscles. When broccoli is cooked in water, it loses about 50% of its vitamin C content. However, when broccoli is cooked in lemon juice, it retains about 90% of its vitamin C content.

* Chlorophyll: Chlorophyll is a green pigment that gives plants their color. It is also an important antioxidant that helps to protect the body from damage. When broccoli is cooked in water, it loses about 60% of its chlorophyll content. However, when broccoli is cooked in lemon juice, it retains about 90% of its chlorophyll content.

* Flavor: Lemon juice can help to improve the flavor of broccoli. This is because lemon juice can help to balance out the bitterness of broccoli. In addition, lemon juice can add a refreshing flavor to broccoli.

Overall, lemon juice is a healthy and delicious way to cook broccoli. It helps to retain the nutrients in broccoli and can also improve its flavor.