Not to mention the fact that different foods have different cooking times, and if you overcook one (e.g. broccoli) you risk losing all nutritive properties.
The main chemical compound in broccolli and other cruciferous vegetables is sulforaphane, which has various health benefits, it’s syntetized by an enzime called myrosinase which is very heat sensitive; this paper https://sci-hub.se/10.1016/j.ctrv.2010.01.002 has a table showing the different and optimal boiling temperatures.
Not to mention the fact that different foods have different cooking times, and if you overcook one (e.g. broccoli) you risk losing all nutritive properties.
Why do you believe that overcooking broccoli means that it loses all nutritive properties?
The main chemical compound in broccolli and other cruciferous vegetables is sulforaphane, which has various health benefits, it’s syntetized by an enzime called myrosinase which is very heat sensitive; this paper https://sci-hub.se/10.1016/j.ctrv.2010.01.002 has a table showing the different and optimal boiling temperatures.
There’s also this video where Rhonda Patrick goes in depth about this