Cooking Veggies May Not Cut Nutrients

Cooking Veggies May Not Cut Nutrients

Dec. 21, 2007 — Cooking vegetables may not reduce all of the supplements in those veggies, according to a new Italian study.

The University of Parma’s Nicoletta Pellegrini, PhD, and colleagues bought crisply collected carrots, zucchini, and broccoli at a nearby market.

In their lab, the researchers measured levels of various cancer prevention agents within the raw vegetables. At that point they bubbled, steamed, or browned the vegetables. In conclusion, they measured antioxidant levels in the cooked vegetables.

Raw vegetables were stacked with cancer prevention agents. After cooking, their antioxidant levels were a blended sack.

In some cases, the veggies lost antioxidants to cooking. But not all cancer prevention agents decreased when cooked — and in a few cases, certain antioxidant levels rose when cooked.

For instance, steamed broccoli contained higher levels than crude broccoli of glucosinolate compounds, which may reduce cancer hazard. And boiled carrots contained higher levels than raw carrots of carotenoids, which donate carrots their shinning orange color.

No single strategy of cooking stood out as being best for all antioxidants.

“Our comes about recommend that for each vegetable a preferential cooking strategy may well be selected to protect or make strides its wholesome qualities,” type in the researchers.

Their discoveries appear within the Journal of Rural and Nourishment Chemistry.

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