Sunday, August 16, 2009

Another Food FYI Post: Microwaving Veggies

Did you know that not all cooking methods are equal when it comes to preserving the nutrient content, namely antioxidants, of vegetables? It has been known for awhile that boiling veggies, especially for long amounts of time, can result in significant losses as the nutrients are leaked into the water (so you’d have to drink that water to get them!) But a recent study published in the Journal of Food Science showed that microwaving or cooking vegetables on a flat metal surface with no oil (griddling) fared the best in terms of minimizing antioxidants lost during cooking. You can read the summary here

Microwaving is a quick and easy way to steam your veggies- use microwave safe dish covered with a tiny bit of water in the bottom to steam them in a flash. Many varieties come in ready to cook bags or you can buy your own such as Glad® Simply Cooking™ Microwave Steaming Bags.


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