July 26, 2012Getting the most out of your veggies is as simple as how you cook them! A recent study offers excellent guidance on the best method to prepare your favorite fresh vegetables. Researchers cooked two cups of broccoli in ten tablespoons of water using various methods, including steaming, pressure cooking, boiling, and microwaving. They then compared the 'flavenoid' content in the cooked broccoli. Flavenoids are anti-oxidants that are proven disease fighters! The final results were pretty amazing: steamed broccoli lost eleven percent of it's flavenoids, pressure-cooked lost fifty-three percent and boiled lost eighty-one percent. In a stunning result, the microwaved broccoli lost an incredible ninety-seven percent of it's flavenoid content! The study also found that water exposure is a key factor. The less exposure the broccoli had, the more flavenoids remained. In a pinch? Frozen broccoli requires little or no added water- and retains high levels of most nutrients.
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