Guest guest Posted August 27, 2004 Report Share Posted August 27, 2004 About a year ago, I read a study that came out which examined the effect of various cooking techniques on antioxidant loss in cooked vegetables. According to this study, steaming had the less negative effect, followed by baking, then boiling, with microwaving the least favorable - with a full 97% loss. Since then, I have read other articles that indicated that microwaving was not so bad afterall - if the vegetables were not boiled in water. Apparently, it wasn't the " nukking " effect but rather the leaching effect of having the various antioxidants leaking out of the vegetables and into the water that the vegetables were placed. Has anyone seen a definite study or article on the subject that puts this issue to rest? I enjoy the convenience of microwaving frozen vegetables for a quick snack etc. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.