On Fri, Oct 3, 2008 at 11:41 PM, Vardhini Shankar <[EMAIL PROTECTED]> wrote:
>> Nooo. Microwaving, ummm, destroys the nutrients in the food. > > A claim to the contrary: > http://www.nytimes.com/2006/10/17/health/17real.html http://www.whfoods.com/genpage.php?tname=foodspice&dbid=9 "A study published in the Journal of the Science of Food and Agriculture investigated the effects of various methods of cooking broccoli. Of all the methods of preparation, steaming caused the least loss of nutrients. Microwaving broccoli resulted in a loss of 97%, 74% and 87% of its three major antioxidant compounds-flavonoids, sinapics and caffeoyl-quinic derivatives. In comparison, steaming broccoli resulted in a loss of only 11%, 0% and 8%, respectively, of the same antioxidants. Study co-author, Dr. Cristina Garcia-Viguera, noted that "Most of the bioactive compounds are water-soluble; during heating, they leach in a high percentage into the cooking water. Because of this, it is recommended to cook vegetables in the minimum amount of water (as in steaming) in order to retain their nutritional benefits." -- Please read our new blog at: http://blog.prathambooks.org
