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Microwaved Vegetables Lose Nutrients

Most nautral medicine clinicians have long opposed the use of microwaves while traditional nutritionists claim that microwaving foods actually preserves more nutrients than other methods. Now a new study shows that broccoli "zapped" in the microwave with a little water lost up to 97 percent of the antioxidant chemicals it contains. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. You can also review an article on the site that details more concerns about microwave cooking.

BBC News October 17, 2003

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