Nuking Broccoli a No-No

Microwaving zaps antioxidants in broccoli
From Prevention Magazine by Jean Nick

In the Journal of the Science of Food and Agriculture, Christina Garcia-Viguera reports on a study that measured antioxidant levels in broccoli after it was cooked in various ways. Microwaved broccoli had the lowest levels of antioxidants (less than 5% of the original antioxidants found in fresh broccoli remained), probably because of the high internal temperatures generated by this cooking method. Boiling wasn’t a good way to retain antioxidants either, with only about 20% of them preserved in the food (about 35% if the cooking water was used as well)… Of course you could just eat the broccoli raw and get the full dose.

When cooked the waterless method it preserves 93% of the nutrients.
This test was done by the University of Wisconsin, Department of Food Science.When broccoli was cooked this way, it retained 98.1% of its nutrients. The average retention was 93% and they tested vitamins, minerals and Antioxidants!

That is the highest retention in the industry!


Thanks Jonathon for this article. If ya live in Kansas and need a great set of Water less cookware look up http://www.facebook.com/shinypotdealer