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Cooking Your Vegetables
northwestfoods
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6-9-2009 9:30 AM
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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/f5996eb3-2e2f-4910-b985-4031cab5b81a/6924C368-B237-42A2-9E01-6158CEEE665E/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.mailtribune.com/apps/pbcs.dll/article?AID=/20090609/LIFE/906090324" href="http://www.mailtribune.com/apps/pbcs.dll/article?AID=/20090609/LIFE/906090324" style="font-size: 11px;">www.mailtribune.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.mailtribune.com/apps/pbcs.dll/article?AID=/20090609/LIFE/906090324"><P class="articleGraf">One reason the raw-food movement is gaining in popularity is the belief that vegetables lose their wonderful antioxidant-building nutrients during the cooking process. But a recent study published in the Journal of Food Science disputes that contention.</P><P class="articleGraf">Take our quiz about some of the findings in that report.</P><P class="articleGraf">1. True or false: Microwave cooking of vegetables destroys key nutrients.</P><P class="articleGraf">2. Celery increased its antioxidant capacity in every form of cooking except this one:</P><P class="articleGraf">a) pressure cooking</P><P class="articleGraf">b) boiling</P><P class="articleGraf">c) microwaving</P><P class="articleGraf">d) frying</P><P class="articleGraf">3. True or false: Cooking green beans actually increases their antioxidant content.</P><P class="articleGraf">4. Which vegetable registered the highest losses of antioxidants after either boiling or microwaving?</P><P class="articleGraf">a) broccoli</P><P class="articleGraf">b) cauliflower</P><P class="articleGraf">c) chard</P><P class="articleGraf">d) peppers</P><P class="articleGraf">5. Which of these vegetables did not keep high antioxidant content after cooking?</P><P class="articleGraf">a) beets</P><P class="articleGraf">b) artichokes</P><P class="articleGraf">c) broccoli</P><P class="articleGraf">d) green beans</P><P class="articleGraf">ANSWERS: 1: false; 2: b; 3: true; 4: b; 5: c</P><P class="articleGraf">Source: The Society for Food Science and Technology</P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;"> </td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/6924C368-B237-42A2-9E01-6158CEEE665E/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>
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