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In defense of microwaved broccoliPosted Mar 1st 2006 6:24PM by Nick VagnoniFiled under: Science, Vegetables, Microwaving, Trends, NewspapersIn today's Washington Post, a column by Robert L. Wolke, author of What
Einstein Told His Cook, aims to debunk claims that microwave cooking saps vegetables of many of their nutrients.
According to Wolke, much of the clamor stems from media interpretations of a Spanish study on how different cooking
methods affect nutrients in vegetables. The culprit, he says, was not microwaving, but cooking vegetables in water.
Much of the focus was on the reported loss of flavonoids, which are water soluble. Since the broccoli was microwaved in
water and then compared to broccoli that had been steamed above boiling water, the loss of flavonoids was obviously
greater. Wolke contends that microwaving veggies with no water is one of the best ways to cook them and still retain
their nutrients.
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