Connect & follow
Join Our Mailing List

new signup button

Ask the Expert Archive

when you cook do you lose phtochemicals

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.

  • Comments (0)
Make a Comment:
  • 0 new comments
Showing 0 comments

Comments are closed.

Today's Top 10 Lists

The Expert: Wendy Reinhardt Kapsak, MS, RDN, is the President and CEO of the Produce for Better Health (PBH) Foundation. At PBH, she guides the Foundation’s efforts to advance the overall effort of increasing fruit and vegetable consumption.
Read Her Full Bio

Leave Your Feedback