Is the Myrisenasansi Heat Sensitive?

The myrisenasansi is heat sensitive. Most people like to cook their califlower and brockley or et slightly steam it. This inactivates the myrosines insr so they're not actually getting as much sulphuropane from the glucoraan than if they just chew on that raw brockley. But, but what about the the myrosine enzyme? Is the stability the same throughout all the chrisciferous family? So like if you look at the brockley sprouts verses the mature brockle is ther cal so myracines appears to be about as stable throughout the family.

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