Fresh fruits and vegetables are the best source of antioxidants. Cooking improves the flavor of many vegetables, but at the cost of destroying a certain amount of the nutritional benefit. A recent study in the Journal of Food Science looks at what cooking methods enable vegetables to retain the greatest amount of nutrients.
Griddle- and microwave-cooking helped maintain the highest levels of antioxidants and produced the lowest losses while “pressure-cooking and boiling [led] to the greatest losses,” says lead researcher A. M. Jiménez-Monreal. “In short, water is not the cook’s best friend when it comes to preparing vegetables.”
Comments will be approved before showing up.