Credit: http://myfallriver.org/sites/default/files/u1529/basket-of-vegetables.jpg
Cooking may be a passion for some people, but to others eating may be the best part of food. Nonetheless, different foods and different cooking methods can alter the nutritional benefits of one food versus another. This New York Times, Ask Well question examines the advantages of various vegetables, and which cooking methods result in the most health benefits. Several studies have determined that there is no superior way to prepare vegetables. The reason behind this discovery is that each vegetable and each vitamin is different in the way it is constructed.
This article revealed that nutrients such as Vitamins B and C have less benefits when they are cooked and processed. Additionally, Vitamin C is healthier when it is eaten frozen. One the other hand, vegetables that are full of Vitamins A, D, and other antioxidant compounds, are best prepared by cooking them. Studies have concluded that carrots, zucchini and broccoli offer the most nutrients if they are boiled. It is also known that frying these nutrients is the worst way of preparation.
However, one fact that was surprising was the advantages of microwaving foods. In 2007, a study showed that “steaming and boiling caused a 22 percent to 34 percent loss of vitamin C.” but “microwaved and pressure-cooked vegetables retained 90 percent of their vitamin C.”
People may think that one cooking process is better then another, but after doing some research the best way of “cooking” a product may be shocking. Contrary to public opinion, raw vegetables and even microwaving foods may retain the most nutrients. So next time you find yourself preparing vegetables, stop and think of the best way to preserve some health benefits.
