Microwaving Beats Boiling for Veggies

In general, microwaving did the best job of preserving antioxidant activity, [Dr. A. M. Jimenez-Monreal of the University of Murcia] and colleagues found. Corn was the exception, losing roughly 35 percent of its free-radical scavenging capacity after microwaving.

Boiling and pressure cooking generally caused the greatest loss of antioxidant capacity, with frying being a little better than these methods and a little worse than microwaving or griddle-cooking. "In short, water is not the cook's best friend when it comes to preparing vegetables," the researchers say.

So don't over boil the Veg, Microwave and get the best out of them...

What about steaming your veg? I have been cooking it that way for a number of years now as that was supporsed to be the best way or cooking and retaining the nuitriuiants.




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Dell wrote:What about steaming your veg? I have been cooking it that way for a number of years now as that was supporsed to be the best way or cooking and retaining the nuitriuiants.



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Sorry for this Dell, couldn't resist..........

You weren't "steaming" when you typed your post were you? That's one of the best typos that I've ever seen (nutrients)!!!!