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Steam Your Veggies to Maximize Antioxidant Power

Steam Your Veggies to Maximize Antioxidant Power

If you want to get as many antioxidants as possible from your vegetables, eat them raw – or steam them. A recent study suggests that using other cooking methods to prepare veggies can result in a significant loss of antioxidants.

To get other cooking tips that enhance the nutritional value of
your fruits and veggies, follow us.

The study used fresh broccoli to compare the effects of steaming, boiling and microwaving. Steaming resulted in only a minimal loss of antioxidants.

Boiling led to a 66% loss of flavonoids (a type of antioxidant). Microwaving resulted in an astonishing 97% loss of flavonoids, and major losses of other antioxidant types as well.

Best Eating Habit For Best Performance

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