Antioxidants are readily available from whole food multivitamins -- however, they are also readily available from foods! You'll note that most nutritional supplement bottles state that the product is not a substitute for a healthy and balanced diet. If you’d like to make sure that you have an excellent, healthy nutrient base, and your supplements are just a bonus and a surety, read on for the best cooking methods to preserve antioxidants in your food.
Boiling
Boiling caused the greatest antioxidant loss in cauliflower, peas, zucchini and green beans. In most vegetables, antioxidant loss was significant after vegetables were boiled. If you boil most of your vegetables,
organic whole food supplements of antioxidants are still recommended.
Pressure-cooking
Pressure cooking was second only to boiling for antioxidant loss in vegetables. Beets and garlic retained most of their antioxidants after these cooking methods, but that is about all! You'll want to hang onto those antioxidant nutritional supplements for a while longer.
Baking
Baking showed moderate antioxidant loss for most vegetables, apart from green beans, beets, and garlic.
Microwaving
Overall, microwaving produced one of the lowest drops in antioxidant levels after vegetables were cooked. One notable exception comes from a different study done five years earlier, which showed that microwaving broccoli caused a huge 97% drop in flavonoid content.
Griddling
Griddling, or frying without oil on a flat metal surface, helped most foods retain the highest level of antioxidants. Break out the barbeque if you’d like to get the benefits of whole food supplements of antioxidants, but from your actual food!
Steaming
In the broccoli study mentioned in the microwaving section, steaming showed the smallest flavonoid loss of all the cooking methods. There was almost no different in antioxidant content between raw and steamed.
Inconsistent results
Unfortunately, the effect of cooking a food on its antioxidant content is not consistent! For example, tomatoes and corn show higher antioxidant levels once cooked, while potatoes, broccoli and carrots show lower levels.
Remember, though, that eating foods raw is the best way to guarantee that you are getting the antioxidant content that you hear about in studies. If you definitely aren't a raw food person, then keep that bottle of
whole food multivitamins handy for a while longer.