Boiling veg reduces its benefits17th May 2007
New research has shown that boiling certain vegetables reduces their cancer-preventing properties.
Vegetables such as broccoli and cauliflower were cooked using a variety of methods by a team at the University of Warwick. They found that 30 minutes of boiling diminished the glucosinolate content in broccoli by 77% and cauliflower by 75%. The high amount of glucosinolate in some vegetables is thought to have cancer-preventing properties. Dr Paul Thornalley, one of the research team, said: "If you are cooking your vegetables boiling is out. You need to consider stir frying, steaming or microwaving them."
Share this page
Wednesday 23rd May 2007 @ 17:56
Who but University of Warwick Students cooks their broccoli/cauli for 30mins?
I agree that steaming, stirfrying or microwaving will preserve the nutrients (including magnesium) better than boiling but anyone who boils their veg for 30mins needs keeping well away from the kitchen.
Post your comment
Only registered users can comment. Fill in your e-mail address for quick registration.
Title: Boiling veg reduces its benefits
Author: Jess Laurence
Article Id: 2874
Date Added: 17th May 2007