[article] Veggies lose antioxidants in the microwave

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October 17, 2003

 

Blanching and freezing also robs them, study finds

 

By Amanda Gardner, HealthDay Reporter

 

HealthDayNews -- Getting the necessary nutrients from vegetables may be even

harder than you thought.

 

New research shows that different ways of preparing, storing and processing

vegetables can affect how good they are for you.

 

Broccoli, for instance, can lose as much as 97 percent of some antioxidants,

or cancer-fighting compounds, when it is zapped in the microwave.

 

Vegetables that are blanched before freezing (a common processing technique)

can lose up to one third of their antioxidants. Frozen storage can also

cause losses, albeit much smaller ones.

 

Two studies detailing these findings appear in the November issue of the

Journal of the Science of Food and Agriculture.

 

the rest here..........

 

http://www.rednova.com/news/stories/2/2003/10/17/story004.html

 

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