Finally,
comparing vegetable preparation, the study showed a trend towards lower risk of cardiovascular disease and death with raw versus cooked vegetable intake «but raw vegetables are rarely eaten in South Asia, Africa and Southeast Asia,» said Dr. Mente.
For
vegetable preparation, steaming trumps boiling when it comes to hanging on to nutrients like carotenoids and phytochemicals, according to a large review of studies
comparing cooking methods in International Journal of Gastronomy and Food Science.