Cooking boosts nutrient value of vegetables?
Yes, according to researchers in Italy. They report that cooking vegetables can preserve or
even boost their nutritional value in comparison to their raw
counterparts, depending on the cooking method used.
The report found in the Dec 26, 07 issue of ACS' Journal of Agricultural and Food Chemistry was reviewed for and article in ScienceDaily.
They found that steaming broccoli actually increased its content of glucosinolates, a group of plant compounds touted for their cancer-fighting abilities.
Read more: ScienceDaily
The report found in the Dec 26, 07 issue of ACS' Journal of Agricultural and Food Chemistry was reviewed for and article in ScienceDaily.
They found that steaming broccoli actually increased its content of glucosinolates, a group of plant compounds touted for their cancer-fighting abilities.
Read more: ScienceDaily
