How Does Cooking Affect Nutrients in Veggies?

This week Reactions explores the chemistry and science that goes on to the nutrients when you cook vegetables. Vegetables are chock-full of essential vitamins and minerals, but how should you eat them to get the most nutritious bang for your buck? Raw? Sauteed? Frozen? You might want to eat those fresh green beans right away, for one — flash-frozen green beans kept for months have up to three times more vitamin C than week-old beans kept in the fridge. And did you know that oil-based dressing and avocados can help you absorb more nutrients from that kale salad.

Find us on all these places:

Roberto Daglio – Mr Fantastic

Elaine Seward

Tien Nguyen

Executive Producer:
Adam Dylewski

Scientific consultants:
Francisco Barberán, Ph.D.
Darcy Gentleman, Ph.D.
Kyle Nackers

Vitamin C fact sheet –
Vitamin B fact sheet –
Vitamin A fact sheet –
Vitamin E fact sheet –
Vitamin K fact sheet –
Magnesium fact sheet –
Iron fact sheet –
Calcium fact sheet –
Local produce nutrition –
Nutritional comparison of frozen vs. fresh green beans –
Effect of ethylene gas on vegetables –
Cooking helps break down cell walls and release nutrients –
Cooking method effect on nutritional value of broccoli comparison –
Cutting vegetables in larger chunks to reduce leaching –
Trans fat impact on health –
Full fat dressing for better carotenoid absorption –
Raw diet impact on lycopene and carotenoids –
Lycopene in Tomatoes –
Carotenoids –

Ever wonder why dogs sniff each others’ butts? Or how Adderall works? Or whether it’s OK to pee in the pool? We’ve got you covered: Reactions a web series about the chemistry that surrounds you every day.

Reactions is produced by the American Chemical Society.

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