Featured Research

from universities, journals, and other organizations

Culinary Shocker: Cooking Can Preserve, Boost Nutrient Content Of Vegetables

Date:
December 30, 2007
Source:
American Chemical Society
Summary:
In a finding that defies conventional culinary wisdom, researchers in Italy report that cooking vegetables can preserve or even boost their nutritional value in comparison to their raw counterparts, depending on the cooking method used.

Contrary to conventional wisdom, a new study by Italian researchers finds that cooking vegetables can preserve or even boost their nutrient content.
Credit: USDA-ARS photo by Scott Bauer

In a finding that defies conventional culinary wisdom, researchers in Italy report that cooking vegetables can preserve or even boost their nutritional value in comparison to their raw counterparts, depending on the cooking method used.

Their study is scheduled for the Dec. 26 issue of ACS’ Journal of Agricultural and Food Chemistry, a bi-weekly publication.

Nicoletta Pellegrini and colleagues note that although many people maintain that eating raw vegetables is more nutritious than eating cooked ones, a small but growing number of studies suggest that cooking may actually increase the release of some nutrients. However, scientists are seeking more complete data on the nutritional properties of cooked vegetables, the researchers say.

In the new study, the researchers evaluated the effects of three commonly-used Italian cooking practices — boiling, steaming, and frying — on the nutritional content of carrots, zucchini and broccoli. Boiling and steaming maintained the antioxidant compounds of the vegetables, whereas frying caused a significantly higher loss of antioxidants in comparison to the water-based cooking methods, they say. For broccoli, steaming actually increased its content of glucosinolates, a group of plant compounds touted for their cancer-fighting abilities. The findings suggest that it may be possible to select a cooking method for each vegetable that can best preserve or improve its nutritional quality, the researchers say.


Story Source:

The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


Cite This Page:

American Chemical Society. "Culinary Shocker: Cooking Can Preserve, Boost Nutrient Content Of Vegetables." ScienceDaily. ScienceDaily, 30 December 2007. <www.sciencedaily.com/releases/2007/12/071224125524.htm>.
American Chemical Society. (2007, December 30). Culinary Shocker: Cooking Can Preserve, Boost Nutrient Content Of Vegetables. ScienceDaily. Retrieved July 30, 2014 from www.sciencedaily.com/releases/2007/12/071224125524.htm
American Chemical Society. "Culinary Shocker: Cooking Can Preserve, Boost Nutrient Content Of Vegetables." ScienceDaily. www.sciencedaily.com/releases/2007/12/071224125524.htm (accessed July 30, 2014).

Share This




More Plants & Animals News

Wednesday, July 30, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Raw: Thousands Flocking to German Crop Circle

Raw: Thousands Flocking to German Crop Circle

AP (July 30, 2014) Thousands of people are trekking to a Bavarian farmer's field to check out a mysterious set of crop circles. (July 30) Video provided by AP
Powered by NewsLook.com
Concern Grows Over Worsening Ebola Crisis

Concern Grows Over Worsening Ebola Crisis

AFP (July 30, 2014) Pan-African airline ASKY has suspended all flights to and from the capitals of Liberia and Sierra Leone amid the worsening Ebola health crisis, which has so far caused 672 deaths in Guinea, Liberia and Sierra Leone. Duration: 00:43 Video provided by AFP
Powered by NewsLook.com
At Least 20 Chikungunya Cases in New Jersey

At Least 20 Chikungunya Cases in New Jersey

AP (July 30, 2014) At least 20 New Jersey residents have tested positive for chikungunya, a mosquito-borne virus that has spread through the Caribbean. (July 30) Video provided by AP
Powered by NewsLook.com
Raw: Otters Enjoy Water Slides at Japan Zoo

Raw: Otters Enjoy Water Slides at Japan Zoo

AP (July 30, 2014) River otters were hitting the water slides to beat the summer heatwave on Wednesday at Ichikawa City's Zoological and Botanical Garden. (July 30) Video provided by AP
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins