Some phytochemicals may be lost to some degree if the food is cooked at a high temperature for a prolonged amount of time. However, most of the phytochemicals are heat stable and will not be significantly decreased if the vegetable is cooked. Try cooking your vegetables in a minimal amount of water and avoid high temperatures.
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The Expert: Dr. Elizabeth Pivonka, a mother of two and a registered dietitian, shares years of experience in getting people to eat more fruits and veggies.Read Her Full Bio