Antioxidant Levels In Cooked Vegetables Vary With Cooking Method Healthier To Griddle-Cook Or Microwave
Monday, April 20, 2009 - 09:14
in Earth & Climate
Some vegetable cooking methods may be better than others when it comes to maintaining beneficial antioxidant levels, according to a new study in the Journal of Food Science. Results showed that, depending on the vegetable, cooking on a flat metal surface with no oil (griddling) and microwave cooking maintained the highest antioxidant levels.