Wednesday, March 31, 2010

Don't boil your cabbage either

Not to unexpected that when you boil cabbage you kill the beta carotene in it. Think about it, you put in green cabbage into the water and get white cabbage out. Slight exaggeration but it does highlight the principle. When you boil the cabbage for only 5 minutes you loose 73% of the beta carotene. And if you simmer cabbage in coconut milk (never tried this, it sounds yum) you loose 82% of the beta carotene.

Yet another reason to enjoy coleslaw!

Ref: Zakaria et al Caroteniod bioavailability of vegetables and carbohydrate containing foods measured by retional accumulation in rat livers. Jounral of Food composition and analysis 2000 vol 13 pg 301

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