TABLE 2.

Influence of cooking methods on the antioxidant activity of vegetables82,83

COOKING METHOD	GAIN OR NO CHANGE IN ANTIOXIDANT CAPACITY	HIGHEST LOSSES IN ANTIOXIDANT CAPACITY
Boiling	Beetroot, garlic, green bean	Pepper, spinach, cauliflower, swiss chard
Pressure cooking	Celerey, broccoli, garlic, spinach,	Pepper, swiss chard
Baking	Celery, asparagus, broccoli, eggplant, green bean, leek, onion, pea	Pepper
Microwaving	Celery, beetroot, broccoli, carrot, eggplant, garlic, green bean, leek, maize, pea	Pepper, swiss chard
Griddling	Celery, beetroot, cauliflower, eggplant, onion	Pepper
Frying	Celery, beetroot, garlic, maize, onion	Swiss chard