Steamed Vegetable is Much Safer

According to a study published by the Journal of Science of Food and Agriculture, that the safest way to cook vegetables is to steam. In the study examined the nutrient content of broccoli cooking 4 different ways. Heated in a microwave, boil, boiling with high pressure and steam.

The result, with microwave heating has reduced the content of flavonoids and antioxidants in broccoli that has the potential to reduce the risk of cancer as much as 97%. Boiling has knocked out 66%, heating with high pressure has damaged 47% while the steam was cut broccoli antioxidant flavonoids and less than 10%

Because, vegetables are not mixed directly with water, so no loose antioxidants

Steamed Broccoli