Drying vegetables like cauliflower, broccoli, rocket, or arugula can impact the nutrient content differently. A study revealed a 60% reduction in sulphorifane in dried broccoli, while white cabbage had 1.4 to 2.7 times higher flavonoid content in powder form. Despite the reduction in sulphorifane, white cabbage powder had increased levels. Overall, drying these vegetables can retain significant nutrients and enhance nutritional value, making them a sustainable option for consumption.

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