The thermic process are essentials in the procedural vegetables industry, however, these change the sensorial properties and less the nutritional content of the food. In addition to this, around the 70% of the consumed water of these process is putted as residual water, those ones had very high contaminated level. This investigation has as an objective, score the microwave technologic in a blanching broccoli, (Brassica oleracea L, var Botrytis) as a substitute of the conventional blanched, and making new alternatives of a sustainable production. The resolves obtained show that the thermic process by microwave, offer an efficient alternative in the lost nutritional components minimizing.