Baby Boomer Family – Antioxidants in Vegetables
Welcome to this weeks edition of Baby Boomer Family – Antioxidants in Vegetables
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Show Notes:
Wouldn't it be great to boost the antioxidants in your vegetables? Boost them above what occurs naturally. Well you can by adding steam.
From the American Journal of Clinical Nutrition comes the following information:
By steaming your vegetables you can increase the antioxidants in vegetables:
Carrots : Steaming boosts antioxidants by 291%; boiling by 129-159%.
Asparagus : Steaming boosts antioxidants by 205%.
Broccoli : Steaming boosts antioxidants by 122-654%.
Green Cabbage : Steaming boosts antioxidants by 448%.
Red Cabbage : Steaming boosts antioxidants by 270%.
Green Pepper : Steaming boosts antioxidants by 467%.
Red Pepper : Steaming boosts antioxidants by 180%.
Tomatoes: Steaming boosts antioxidants by 112-164%.
Spinach: Boiling boosts antioxidants by 84-114%.
Sweet Potatoes : Steaming boosts antioxidants by 413%.
So don't boil your vegetables or eat them raw – steam them for more antioxidants.
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Comments on Baby Boomer Family – Antioxidants in Vegetables
This is great material..esp when I give talks I can add this very interesting info. No more sauted veggies for us..Thanks…Carol Stanley author of For Kids 59.99 and Over