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Microwaving Beats Boiling for Veggies [Cooking]

7 Mag/09

Foodies have already learned that microwaves work better than stove tops for steaming vegetables, but now it looks like microwaving vegetables is also healthier, according to a recent study.

Photo by jmv.

The study examined the preservation of antioxidants in various vegetables using different cooking methods, and the results showed serious favor to the microwave:

In general, microwaving or griddling — heating the vegetable on a heavy skillet without oil — did the best job of preserving antioxidant activity, [Dr. A. M. Jimenez-Monreal of the University of Murcia] and colleagues found. Corn was the exception, losing roughly 35 percent of its free-radical scavenging capacity after microwaving.

Boiling and pressure cooking generally caused the greatest loss of antioxidant capacity, with frying being a little better than these methods and a little worse than microwaving or griddle-cooking. “In short, water is not the cook’s best friend when it comes to preparing vegetables,” the researchers say.

So fire up that microwave next time you need to cook up some vegetables; not only are you likely to save time and enjoy some healthier fare, but there’s also a good chance it’ll taste better, too.

Microwaving beats boiling for cooking most veggies [QualityHealth]





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