Boiled vegetables are more useful than uncooked
Cooking of vegetables can not only keep, but also increase their food value for an organism, inform the Italian researchers in «Journal of Agricultural and Food Chemistry». Though many biologists claim, that raw vegetables are more nutritious, Nikoletta Pelegrini and her colleagues suggest increasing of some useful to health substances in products due to culinary techniques.
Experts have estimated effects of three methods of cookery usually used in the Italian cuisine - boiling, steaming and frying-up - for the contents of vitamins in carrots, vegetable marrows and broccoli.
Boiling and steaming have activated the antioxygenic structures of vegetables, whereas frying-up has caused considerably higher loss of antioxidants in comparison with cookery methods based on water. Substantial increase of glucosinolats - the substances struggling with cancer cells - has been marked in broccoli.