I read about a recent research done that shattered a myth for me today.

A team of Italian researchers headed by Dr. Nicolette Pellegrini peformed research on the effect of various cooking methods on the phytochemicals in vegetables. They examined three forms of cooking methods - boiling, frying and steaming on three types of vegetables - carrots, zucchini (courgettes) and broccoli. Frying was found to hurt the antioxidant properties in the vegetables whereas the other two cooking methods did not lessen the amount of phytochemicals at all. Boiling and steaming better preserved the antioxidant compounds, particularly carotenoids, in all vegetables analyzed and ascorbic acid in carrots and courgettes.

Isn’t that fascinating? We always heard that it’s better to eat vegetables in the raw in order to derive maximum benefit from the vitamins in them. This research changes the picture, huh?

My conclusion: Eat your veggies!!! Eat them fresh; eat them cooked. As long as you eat them. And don’t forget to vary the colors you consume.   Read more about that in my post about optimum nutrition.

Share This