scientists in Murcia, Spain -- found boiling removed only 66 percent of flavonoids from fresh raw broccoli, and pressure cooking leached out only 47 percent.
Microwaving reduced other similarly desirable chemicals in broccoli by anywhere from 74 to 87 percent.
By far the most healthful results were obtained by the staple of French cooking -- a simple and quick steaming."
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I find this news rather alarming to say the least. It appears that the healthiest way to cook broccoli is by steaming.
Maybe not. If they only measured the content in the broccoli, the implicationis the rest of the flavinoids were in the water it was cooked with. Without seeing the original paper, one cannot tell. So the conclusion might equally be that microwaving releases MORE nutrients from food, and perhaps makes it more bioavailable-- if one consumes the liquid it was cooked with..
Once upon a time, our fellow [email hidden] rambled on about "Re: Microwaving Zaps Nutrients." Our champion De-Medicalizing in sci.med.nutrition retorts, thusly ...
Quoted message said:
Here is a related abstract, the question of it being cooked in water is important, here dry microwave cooking was best:
Depends on how you define dry microwave cooking.
You can use microwave cooking to dehydrate foods, or make them hard as cardboard. I was referring to the concept of creating a natural steaming effect that keeps the foods naturally moist, but not swimming in fluids.
