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.
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