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This feature has been removed.
Please consider trying out our new
Ask the Chef feature,
where you can ask Chef Tony Baker your Artichoke- or cooking-related questions.
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| Q: Is there a difference in nutrition if I boil an artichoke rather than steam it. I was told that boiled vegetables lose some of their nutrients when compared to steamed. Thank you! |
A: Majority of vegetables can be eaten in the raw and/or cooked state; it really depends on taste preference.
In regard to cooking vegetables and the nutrients that may be lost in the process, there are many variables, including cooking time, cooking method as well as the ripeness of the vegetable. For example, boiling often results in some loss of nutrients, since many of the vitamins, minerals, etc. are in the water, which is normally thrown away. On the other hand, vegetables cooked for only a few minutes, say via steam, will retain more nutrients than vegetables boiled for a long period of time.
Additionally, some vegetables contain nutrients that increase when heated, while other vegetables include nutrients that are destroyed in hot temperatures. For example, cooked artichoke hearts were found to be the best antioxidant source among all fresh vegetables tested in a study that compared them to 100 foods commonly consumed in the United States.
The best way to ensure you get all necessary nutrients is to have a well-balanced meal plan that includes a variety of foods, including many types of vegetables.
For more information on how to cook specific vegetables, view the following web pages:
Celery: http://www.oceanmist.com/html/products/celery/celeryprep.aspx
Artichokes: http://www.oceanmist.com/html/products/artichokes/artichokeprep.aspx
Asparagus: http://www.oceanmist.com/html/products/asparagus/asparagusprep.aspx
Cauliflower: |
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