Microwaving Zaps Critical Nutritional Benefits From Foods

Researchers have found certain methods of preparation and cooking, such as microwaving, can cause vegetables to lose many key nutritional benefits. Researchers found microwaved broccoli had lost almost 90% of three major antioxidant compounds - flavonoids, sinapics and caffeoyl-quinic derivatives, which are thought to have cancer-fighting properties. In contrast, steamed broccoli had lost only 10% of the same health-promoting compounds. Veggies should be cooked in a minimal amount of water to retain nutritional benefits.