Ni al vapor ni asado: así es como el brócoli es más saludable

Translating text to Spanish

I need to rewrite the inner text in Spanish. First, there’s a figure caption and an <img> tag on the left. After that, there’s a paragraph starting after an h2. The original text talks about cooking broccoli and how it’s done in boiling salted water.

I’m translating the paragraph to say that "boiling broccoli is one of the easiest methods to cook it" and then noting the disadvantages of this method in Spanish. That handles the translation for this piece!Continuing the translation

Next, I’m translating a passage that discusses the disadvantages of overcooking broccoli. The original text mentions that broccoli can become mushy and lose flavor if cooked too long, which is why some people dislike overcooked broccoli.

I translate that to say, "Firstly, broccoli softens quickly if overcooked and loses flavor. This is why some people don’t like broccoli that is too soft."

Then, I continue with the part about high temperatures and long cooking times affecting the vegetable’s nutrient content and explain it in Spanish that broccoli is generally healthy and rich in Vitamins and important minerals.Translating nutrient information

I need to point out that, according to NDR, antioxidants can be found in the florets of broccoli.

After that, the text explains that cooking can reduce the nutrient content—especially vitamin C, which is sensitive to heat and can be destroyed by high temperatures. NDR mentions that cooking can lead to the loss of up to 90% of nutrients, as they dissolve in the cooking water.