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Get The Most Nutrition From Your Veggies

A recent study in the <em>Journal of Food Science</em> suggests that green beans, beets and garlic maintain their antioxidant levels even after most kinds of cooking. The antioxidant value in carrots actually increased after gentle cooking. (iStockphoto.com)
A recent study in the Journal of Food Science suggests that green beans, beets and garlic maintain their antioxidant levels even after most kinds of cooking. The antioxidant value in carrots actually increased after gentle cooking. (iStockphoto.com)

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