cook vegetables to retain nutrients

5 Ways to Cook Vegetables without Losing Their Nutrients

Know how to cook cauliflower: Griddling is great, nuking is a no-no.

By Leah Zerbe

Topics: antioxidants, nutrition, cooking tips


Match your veggies to the best cooking method; when in doubt, use the microwave or griddle. But there are exceptions!

RODALE NEWS, EMMAUS, PA—A study out of Spain revealed that how you treat each nutrient-rich vegetable during the cooking process determines how many health-boosting antioxidants make it to your plate. Spanish researchers recently took 20 common veggies and measured antioxidant content before and after preparing the veggies six different ways. The results varied, but as a general rule of thumb, griddling (that’s cooking on a flat metal surface with no oil) and microwave cooking maintained the highest antioxidant levels, according to the research.

Here’s what you need to know about cooking your veggies for optimum nutrition:

1. Microwaving

2. Griddling

3. Baking

4. Frying

5. Pressure cooking/boiling

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I agree with the first

I agree with the first poster... Not only do you suggest microwaving (even if it is as a last resort), but you put it at the top of your list! I would like to see more facts to support these 'examples.' Also - reheating vegetables in the microwave is a no no.
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Steaming the vegetables is a

Steaming the vegetables is a good method of cooking as it takes less time and preserves the nutrients while frying is the worst method as they absorb huge amounts of fats thus becominghigh in calories too and produces cancer-causing chemicals. Other than this Stir-frying, microwaving are also the good ways to preserve their natural goodness. christmas ideas for 2011 best gifts 2011

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Avoid frying

You might be better off not frying. All of the added fat and cholesterol added to your heart healthy and brain healthy memory foods will probably negate all of the positives of eating such healthy selections. It's probably better to steam or grill your fresh veggies to gain the maximum benefit from their nutrients. Bon Appetit!

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However she steams them and then we eat. can that too cause the vegetable to lose it's nutrient value. I would appreciate a response. Adison High School

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steaming

I've heard and read that steaming different types of tomatoes, broccoli, and other veggies removes some of the nutrients from the food. Well, most people wouldn't be eating them otherwise, so I'll take the bad with the good and eat the steamed veggies. It's still much healthier than not getting them at all.
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Thanks for this tip

thanks a lot for making us aware of all these. While I eat all vegetables raw with my food, my wife does cook vegetables often. However she steams them and then we eat. can that too cause the vegetable to lose it's nutrient value. I would appreciate a response.

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steaming

I agree with the first poster... Not only do you suggest microwaving (even if it is as a last resort), but you put it at the top of your list! I would like to see more facts to support these 'examples.' Also - reheating vegetables in the microwave is a no no.
According to my nutritionist and a lot of reputable sites, steaming is best to preserve ingredients to help you get the most out of eating your veggies :)

Nuking...

Right above the author's name, Leah Zerbe, is the statement that nuking is a no-no. Yet when you click on "microwaving" it is suggested that microwaving is good for maximum anti-oxidant preservation. Unbelievable!
Microwaving destroys vitamins. Period!... An individual is better off chewing on cardboard for a lot less money!

Study of cooking vegetables

How about a reference to that "study out of Spain"? I would sure like a chart showing antioxidant loss by method by vegetable.

Canning? Steaming?

I immediately wondered about steaming too. Also, what about canning? Is the process of boiling the problem or is it mainly the loss of nutrients in the water in which the food is cooked? What if I am boiling and then canning something like tomatoes, where the entire contents of the pot will be jarred?

Steaming?

I am curious to know why steaming is not included in your methods of vegetable preparation?

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