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Although it’s quick and easy, microwaving vegetables may reduce their health benefits by destroying disease-fighting antioxidants. It was found that broccoli cooked in water in a microwave lost 97% of its flavonoids, while boiling it on top of the stove destroyed 66%. Steamed broccoli lost only 11% of its flavonoids. It appears that the culprit may be direct contact with water, as the nutrients are released into the liquid. So if microwaving, mist your vegetables rather than submerging them.

The Takeaway: The closer to their natural state, the better when eating veggies.

Get Active! By the Editors. The Active Life. Exercise and Fitness.

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