Most of us have heard that microwaves can damage the nutrient content of our food. The use of microwave ovens in Europe is much lower than in Australia – so what do they know that we do not? Recent studies have shown that microwaving causes extremely high losses of the phenolic compounds in Broccoli. These compounds have been identified to play a significant role in cancer prevention and have antioxidant and health promoting actions. The study also showed that broccoli lost 97% of its flavonoid content when microwaved. This study also compared boiling and steaming cooking methods. Steaming proved by far to be the best method for retaining nutrient content. As naturopaths have been saying for a long time steaming is best.
Broccoli vs. the Microwave
Apr 25, 2013 |