Does microwaving zap a vegetable's health-promoting antioxidants? A recent study said yes. But on second glance it's not so worrisome, the Harvard Health Letter explains. In the original test, steamed broccoli lost 11% of flavonoid antioxidants; pressure-cooked, 53%; boiled, 81%; and microwaved, 97%. The flaw: Researchers used 2 cups of broccoli and about 23 cup of water. Water leaches out nutrients; because water didn't touch steamed broccoli, it lost the least.
Bottom line: To preserve antioxidants, microwave fresh vegetables in only a couple of tablespoons of water, and most frozen vegetables in none.
Copyright 2004 Jean Carper. Printed first in USA Weekend. All rights reserved.
For more information from Jean Carper, go to www.Jeancarper.com
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