Has become common knowledge that the nutritional content of vegetables are lost after processing through the steam, boil or fry.

But research conducted by scientists in Italy recently had the facts reveal different. Cooking vegetables it will not reduce the content of many nutrient, especially antioxidant substances.

Nicoletta Pellegrini is a PhD along with colleagues from the University of Parma, which proves that the antioxidant content of the vegetables tend to be more resistant rock "despite being through processing.

In the research, Pellegrini buy a variety of fresh vegetables which are just as carrot, zucchini (similar cucumber), and broccoli in the local market.

At the laboratory, the researchers measure the content of various types of antioxidants in the vegetables are not cooked. Then they poach, steam, fry vegetables, and vegetables such. At the end of the stage, they return to measure the rate of antioxidants in the vegetable has been cooked.

The result is surprising. Recorded raw vegetables contain antioxidants in large numbers. Once cooked, the rate antioksidannya be varied. In some cases, there are vegetables that lose antioxidant after cooked. However, not all antioxidants to decrease after cooked. Even in some cases, certain types of antioxidants increased even after cooked.

For example, steamed broccoli, which appeared to contain antioxidants higher rate instead of raw. The type of antioxidant that is high glucosinolates, which have lower risk of cancer.

Boiled carrots that it appeared to contain karotenoid higher instead of raw. Karotenoid the carrot (beta-carotene) is a useful substance that prevents heart attack, stroke, blindness, and several types of cancer and slow aging.

Researchers also noted that not one specific method that can be called as the best way for all kinds of antioxidants.

"The results of our research shows that for each type of vegetable can use a special method to cook or melidungi also for the quality of nutrition dikandungnya," the researchers write mempubliksikan temuannya in the Journal of Agricultural and Food Chemistry.