What enzyme's maximum concentration is achieved when Brussels sprouts are eaten raw, such as shaved into slaws?
Answer
Myrosinase
The method of preparation dictates the final concentration of certain beneficial enzymes. When Brussels sprouts are consumed raw, for example, thinly shaved into slaws, the maximum concentration of the enzyme myrosinase is retained. Myrosinase is crucial because it is the necessary enzyme required to catalyze the conversion of glucosinolates into their active, beneficial breakdown products, primarily isothiocyanates. While cooking can deactivate this enzyme, eating them raw ensures this conversion mechanism is fully operational upon ingestion, although raw consumption results in a more intense flavor profile.
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