Veggies Lose Antioxidants in the Microwave

Blanching and Freezing also Robs Them, Study Finds

Getting the necessary nutrients from vegetables may be even harder than you thought.

New research shows that different ways of preparing, storing and processing vegetables can affect how good they are for you.

Broccoli, for instance, can lose as much as 97 percent of some antioxidants, or cancer-fighting compounds, when it is zapped in the microwave.

Vegetables that are blanched before freezing (a common processing technique) can lose up to one third of their antioxidants. Frozen storage can also cause losses, albeit much smaller ones.

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