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Monday 24th October 2016

Boiling veg reduces its benefits

17th 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."

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Edward Hutchinson

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.

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Article Information

Title: Boiling veg reduces its benefits
Author: Jess Laurence
Article Id: 2874
Date Added: 17th May 2007



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