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| How does heating during cooking affect the antioxidant and overall nutrition content of Artichokes? |
| Heating has a varied effect on the antioxidant content of foods — it negatively affects some foods and positively affects others. However, it’s good news for Artichokes: research shows that cooking (e.g., microwaving, boiling) increases their total antioxidant content. To retain the most nutrients in any vegetables, use cooking methods such as steaming or microwaving. |
