New study proves cooking kills
A new study that will be released in the Journal of the Science of Food and Agriculture(thx for the tip Ankit), takes common cooking methods and outlines just how much havoc they wreaked on nutrients and vitamins. Read the full article at Health On the Net News.
Conclusion? Stay away from microwaving and try to stick to steaming. Not that I need to mention this, but you could just eat your veggies raw ;)
Microwaved: Broccoli lost 97 percent of flavonoids, 74 percent of sinapics and 87 percent of caffeoyl-quinic derivatives (three different types of antioxidants) when it was microwaved.
Balanced: Antioxidant activity went down 20 percent to 30 percent during blanching. Carrots, peas, and broccoli lost 30 percent of their vitamin C during blanching/freezing, while green beans lost 10 percent and spinach lost 40 percent (with an additional 30 percent lost during deep frozen storage).
Boiled: When boiled the conventional way (i.e., not in a pressure-cooker), this green [broccoli] lost 66 percent of its flavonoids
Pressure Cooker: when tossed in a pressure cooker, broccoli lost 47 percent of its caffeoyl-quinic acid derivatives.
Steamed: Steamed broccoli, on the other hand, lost only 11 percent, 0 percent and 8 percent, respectively, of flavonoids, sinapics, and caffeoyl-quinic derivatives.
Why does microwaving pretty much suck?
A microwave wreaks havoc because it heats the inside of the vegetable. That, combined with the fact that you normally use water when microwaving, causes the destruction of valuable nutrients.