Summer - season vegetables, but research found that the vegetables in the cooking process can lose its nutrients. Some of them lose them in an amount such that it resets to the health benefits of vegetables.
Researchers at Warwick Medical School, told the magazine "Science of Food and Agriculture" of its experiment with broccoli. They cooked broccoli various ways. Scientists have tried to establish the best way of preparing food for human health.
As it turns out, the most useful substances in vegetables kills microwave treatment. For example, in the microwave broccoli can lose up to 97 percent of flavonoids - nutrients that protect against disease. Checking broccoli on the content of other nutrients showed that microwave largely "kills" and.
Roasted Broccoli loses slightly less flavonoids and cooking broccoli lowers the level of other useful components. Folic acid salts, for example, broccoli after cooking becomes lower half.
Steaming, according to the researchers, is the best way to cook vegetables. In the case of broccoli, it led only to a 11-percent loss of flavonoids and minimum losses of other vitamins.
However, the food should be prepared not just for a couple. It is important to respect the cooking time. According to experts, for the good health necessary to get used to the vegetables cooked "al dente" - a little raw. When this occurs the lowest losses of glucosinolates are converted in the body into compounds having anti-cancer activity. (READ MORE)
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