Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking
F Vallejo, FA Tomás-Barberán, C García-Viguera *
Laboratorio de Fitoquimica, Departamento de Ciencia y Tecnología de los Alimentos, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain
This study can be accessed at: http://www3.interscience.wiley.com/journal/106558884/abstract
The study found that broccoli "zapped" in the microwave with a little water lost up to 97 percent
of its beneficial antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants.AMAZON UK A Handy Way to Cook Your Brain
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