leach into water). Here’s what the most common cuts tend to do.
1) Wedges (big pieces, mild release)
Wedges keep many layers intact, especially if you leave the root end holding them together. Because you rupture fewer cells, you get a gentler sulfur “burst” and a milder bite. From a nutrition angle, wedges are often paired with roasting or grilling—dry-heat cooking that has been reported to preserve or even increase measured phenolics/quercetin derivatives compared with boiling, where some compounds can move into the water.
2) Pole-to-pole slices (with the
There’s more to discover. Continue to the next page for the rest of this article.
