Vegans & Vegetarians making a difference!
Cooking Can Improve Vegetable Nutrition
Everyone knows that processed vegetables deliver poorer nutritional quality than fresh, raw veggies—except everyone is probably wrong. Research is showing that cooking can increase the nutrient availability, and a new study by Italian researchers accepted for publication in the Journal of Agricultural and Food Chemistry (“Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables,” C. Miglio, E. Chiavaro, A. Visconti, V. Fogliano and N. Pellegrini, ASAP Article, 10.1021/jf072304b) adds credence to the theory that cooked vegetables might be nutritionally superior.
Ideally, vegetable nutrients should be preserved and physiologically available.
Research shows naturally occurring phytochemical compounds in vegetables provide antioxidant properties, and diets that include significant amounts might create a decrease in degenerative processes that lead to disease. Additionally, optimal quality after processing can lead to greater acceptance and consumption of these beneficial phytochemicals. The objective of the study was to evaluate the effect of three common cooking techniques—boiling, steaming and frying—on phytochemical contents, total antioxidant capacities (TAC) and physicochemical parameters of carrots, zucchini (“courgettes”) and broccoli.
Research shows naturally occurring phytochemical compounds in vegetables provide antioxidant properties, and diets that include significant amounts might create a decrease in degenerative processes that lead to disease. Additionally, optimal quality after processing can lead to greater acceptance and consumption of these beneficial phytochemicals. The objective of the study was to evaluate the effect of three common cooking techniques—boiling, steaming and frying—on phytochemical contents, total antioxidant capacities (TAC) and physicochemical parameters of carrots, zucchini (“courgettes”) and broccoli.
The study found water-cooking techniques better preserved the antioxidant compounds, particularly
carotenoids, in all three of the vegetables and optimized ascorbic acid levels in carrots and zucchini. Steamed vegetables maintained a better texture than boiled ones; however, boiling vegetables limited their discoloration. Fried vegetables showed the least softening, but retained less antioxidant compounds. All cooked vegetables showed an overall increase in their Trolox equivalent antioxidant capacity (TEAC), total radical-trapping antioxidant parameter (TRAP), and ferric-reducing antioxidant power (FRAP) values. The researchers attributed this to matrix softening and increased extractability of compounds, which might be partially converted into more antioxidant compounds. In broccoli, steaming increased the level of glucosinolates, phytochemicals that research indicates can fight cancer, especially in their isothiocyanate hydrolysis form.
carotenoids, in all three of the vegetables and optimized ascorbic acid levels in carrots and zucchini. Steamed vegetables maintained a better texture than boiled ones; however, boiling vegetables limited their discoloration. Fried vegetables showed the least softening, but retained less antioxidant compounds. All cooked vegetables showed an overall increase in their Trolox equivalent antioxidant capacity (TEAC), total radical-trapping antioxidant parameter (TRAP), and ferric-reducing antioxidant power (FRAP) values. The researchers attributed this to matrix softening and increased extractability of compounds, which might be partially converted into more antioxidant compounds. In broccoli, steaming increased the level of glucosinolates, phytochemicals that research indicates can fight cancer, especially in their isothiocyanate hydrolysis form.
The researchers conclude these “results suggest that for each vegetable a
preferential cooking method could be selected to preserve or improve its nutritional and physicochemical qualities. This selection may help consumers on the choice of cooking practices to improve the nutritional quality of foods, as well as their acceptability.”
Copyright 2008 by Virgo Publishing. http://www.foodproductdesign.com/ By: Lynn A. Kuntz Posted on: 12/28/2007
preferential cooking method could be selected to preserve or improve its nutritional and physicochemical qualities. This selection may help consumers on the choice of cooking practices to improve the nutritional quality of foods, as well as their acceptability.”
Copyright 2008 by Virgo Publishing. http://www.foodproductdesign.com/ By: Lynn A. Kuntz Posted on: 12/28/2007
Add a Comment
SUPPORT OUR COMMUNITY!
Our Community was featured on the Ning Blog.
Spotlight on Veghaven
Learn how you can help us help animals!
Spotlight on Veghaven
Learn how you can help us help animals!
Chat
Loading Chat...
Latest Activity
17 seconds ago
19 seconds ago
![Miranda [TerraFire]](http://api.ning.com/files/c3NX1Zm--mdEb1DCAE1QY2dOEoj*QPIZokmbJtWZcBc_/p2.JPG?width=32&height=32&crop=1%3A1)
20 seconds ago
21 seconds ago
27 seconds ago
28 seconds ago
29 seconds ago
31 seconds ago
18 minutes ago 
53 minutes ago 
2 hours ago 
4 hours ago Our Sponsors
Forever Green
Organic, Whole Food and Raw. Discover a the most nutrient dense food on the planet.
Forever Green
FREE VEGAN STARTER KIT
Right Livelihood
Learn about a Vegan home based business helping people. [Learn More]
Organic Energy Drink
Most Energy Drinks are full of chemicals, harming your health health. Discover an organic, natural energy drink. No Crash. No Caffiene.
[Learn More]
© 2009 Created by Chris Tinney
You need to be a member of VegHaven.org to add comments!
Join this network